Jean Grivot

balance, so as not to compromise its natural harmony. Treatments between the rows are kept to a minimum, using copper and sulfur, in order to limit the impact on the vitality of the soils and the biodiversity of the flora and fauna of the territory. The careful approach to the agronomic management of the domaine allows for high-quality, healthy, and genuine grapes. The high-density vineyards naturally contain production, and the subsequent thinning further reduces the number of clusters, in order to obtain grapes with particularly rich and intense aromas.

As for the management of the cellar, Domaine Jean Grivot is inspired by the traditions of the territory, with processing methods essentially oriented towards minimal intervention, in order to enhance and give maximum prominence to the quality of the raw material and the terroir of origin. Fermentations take place using only indigenous yeasts and with soft and very delicate extractions. Regarding aging, the centuries-old customs of the territory are followed, with a maturation period ranging from 12 to 18 months in French oak barriques, only a small percentage new, so as not to mark the wine with intrusive oaky notes.

with a maturation period ranging from 12 to 18 months in French oak barriques, only a small percentage new, so as not to mark the wine with intrusive oaky notes.territory, with a maturation period ranging from 12 to 18 months in French oak barriques, only a small percentage new, so as not to mark the wine with intrusive oaky notes.