At domaine Felettig, we like to keep things simple. We do not make wine, we simply try to transform into wine what mother nature gives us: Grapes.
Therefore we work strictly during the year to try to have the best grapes possible. With such grapes, we then simply try to be as gentle as possible and non-interventionist as possible so that it translates in the bottle.
A pure, vibrant, elegant Chambolle Musigny is what we love.
In detail, we simply work naturally and respect our beautiful soils. We prefer to limit ourselves to the use of natural products as the sulfur and the copper for our vineyards. We are very much organic by nature.
We harvest our grapes at optimum dates and after a sever sorting we let us make a maceration pré-fermentaire cold during for about 6-7 days, depending of the vintage, the appellation, the vineyard and several micro-factors that makes the essence of FELETTIG.
Then, fermentation starts and we simply let is go smoothly until it finishes few weeks after. We of course would control the temperature very precisely during each stage of the fermentation to ensure the juice develops in an amazing wine. Also, everyday we make pumping over and blending to extract smoothly the best of our juices.
Then by gravity the wine flows in the barrels and rest for 14 to 18 months depending of the appellations. We like to choose each barrel carefully: each wine has a tipicity and therefore needs one particular wood which could be from the Troncais or Bertranges forest either from Tonnellerie Francois Freres, Remond or Rousseau. We usually use 50% new oak barrels for the 1er Crus and Grand Crus and a 30% for the Village but no rules are set.
In reality, we love to try different methods and test everything, we strive for being better and better every year and provide a lot of pleasure to those who drink our wines.