About the vineyard

Innovative young talent within an established order The freshly graduated Sylvain wanted from the beginning to work only with organically grown grapes, in order to best express the terroir of all the different Burgundy appellations. He harvests manually and sorts only ripe grapes, where perfect aromatic ripeness in conjunction with alcohol and acidity is the basis for making a high wine. After selection on the table de trie (sorting table), he soaks his grapes. The white grapes are gently pressed and disappear after a night in wooden fermentation vats. The Premier and Grands-Cru's mature (in part) in new oak barrels, while the commune appellations mature in older barrels. The red wines receive their aging time by type and quality, partly in new wood and partly in older wooden barrels, according to the strength and complexity of the wine in question and the vintage. La Revue du Vin de France and Jancis Robinson recently spoke highly of Loichet's wines sylvainlochet.com/en