All grapes are harvested by hand, with several passes through the vineyard to pick grapes at the optimal point of maturity. Sorting happens in the vineyard with each grape being inspected by the harvesters. The goal of the vinification and aging is to let the wine develop at a very slow pace. Vinification without sulfur, small amount of sulfur added at bottling.
Grapes are pressed immediately after harvest under low pressure and must is transferred by gravity to new oak casks for fermentation. Wines are aged in 10% new oak barrels. Wines are never racked. Wines are aged for a minimum of 15 months. Lees are stirred 3 or 4 times per month up until Spring, then left on the lees until aging is finished.
"Sometimes, you can tell a lot about a domaine by how they spend money. Jean-Marc and Anne-Marie Vincent spend their precious euros on labor—skilled workers who harvest their fruit in multiple passes, bunch by bunch, to get each grape at the perfect moment of ripeness. That ain’t cheap. The Vincents can’t command Meursault- or Puligny-level prices for their beautiful, stony Santenay blanc from the premier cru Gravières vineyard, but they make it with that level of quality anyway, and that tells me all I need to know." - Kermit Lynch Wine Merchant