Vinification is the multi-stage process that transforms harvested grapes into grape juice, also known as must, and then into wine..
Although the process has been the same for hundreds of years, it is during this phase that the ,winemaker's expertise will have a decisive influence on the quality and uniqueness of the wines that are tasted.
After de-stemming, the grapes are crushed to separate the skin from the flesh, then placed in vats to begin maceration. As soon as the must has finished fermenting, the ageing phase begins, in stainless steel vats or oak barrels, as is usually the case with the other wines. in Burgundy. It is during this crucial period of ageing that the wine acquires its full character. structure and range of aromas.
At Domaine Mia, the grapes are harvested in their entirety (40% whole bunches) which allows for greater nutrient inputs, and the fermentation time in the vat is fairly short. Fermentation is 100% natural, using indigenous yeasts from our terroirs. The wine is aged in underground cellars for 10 months for the whites and between 12 and 13 months for the reds in French oak barrels.
