(2006 Vintage) Cold maceration is carried out for 5 to 10 days then fermentation starts. During this time, the cap of skins is punched and a little must is added (about once a day). Fermentation temperatures do not exceed 28°C to retain all the Pinot Noir aromas. Fermentation lasts on average 4 weeks. It is taken from the vats by conveyor and then delicately pressed. Press wine is blended with free run wine or made into wine separately. All the wine is pumped straight into casks for malolactic fermentation after settling. 80 to 100% new casks are used for ageing on fine lees over a period varying between 10 and 18 months. About 23 000 bottles of the La Moussière Vintage are produced and it is bottled by us on the estate.