LOUIS MAX
FRANCAIS
ENGLISH

TRADITION AND KNOW-HOW

Tradition and know-how

Our Burgundian heritage has taught us how to make grand crus and great wines. We are using the same winemaking philosophy as our forebears, and the techniques that made Burgundian wines legend around the world.  Our red Burgundies are fermented in wooden vats, crushed under foot in the traditional manner, and then matured in oak barrels, chosen individually to best align themselves with the character of each appellation. Our care in the vineyards allows us to process the grapes half destemmed for the majority of these wines. This adds aeration to the vinification process, which results in wines of greater elegance, vitality and fruit.

MANUAL HARVEST

DESTEMMING

GRAPE SORTING

After gentle pneumatic pressing, the white wines are fermented directly in traditional Burgundian ‘pièce’ – 228L oak barrels, and matured in our 19th Century cellars for 12 months. These cellars, uniquely set back in the hillside from the town of Nuits-Saint-Georges, are surrounded by vines, and as such, when the cool and humid atmosphere cultivates its own yeasts the spores from the adjacent vineyards add complexity and individuality to our wines. Each wine, each appellation is different, so we intervene with techniques like batonnage or racking only when the wines require it. Our cellar master constantly tastes and analyses the wine to ensure a harmonious maturation.

ORGANIC VITICULTURE

For our wines from the South, we use traditional winemaking methods adapted to the terroir and grapes varieties.  For the wines of Chateau Pech Latt, the grapes are all harvested by hand, whether for red, white or rosé.  For the red wine, after a thorough sorting the grapes are fully destemmed, and then macerated in large concrete tanks for around 20 days. The use of traditional concrete tanks allows a gentle and homogenous maceration, which means extraction of the polyphenols without any bitter or harsh tannins. During the vatting, we carry out pump-overs and rack and return operations when necessary. Then the wine is gently pressed pneumatically,  and matured for at least 6months, before a light filtration and bottling.

TRADITIONAL VATS

WOODEN VAT

THE FAMOUS TASTING ROOM

For the white wine, after sorting if necessary, the grapes are pressed directly upon their arrival in the cellar and then fermented in concrete vats, with cold racking and monitored fermentation temperatures The Rosé wine is made by the traditional ‘saignée’ bleeding method. A maximum of 8 hours of maceration with skins gives us the perfect amount of colour and flavour. Cold racking and monitored fermentation temperatures.

ANCESTRAL KNOW-HOW

At Domaine la Lyre, we harvest our grapes at the optimal maturation time.  The grapes are sorted and destemmed before vatting. At the beginning of the fermentation, we carry out daily pump-overs, to ensure good aeration of the juice before letting the grapes macerate slowly for 20 days. The maturation time after the pressing is short, around 4 to 6 months; this is possible because the grapes are harvested at full maturity, so the tannins are already round and elegant.  For the white wine of the Domaine, a small part of the vineyard, the grapes are pressed directly upon their arrival in the cellar and then fermented in vats, with cold racking and monitored fermentation temperatures.

THE LOUIS MAX CELLAR IN NUITS SAINT GEORGES

EXCEPTIONAL WINES

MATURATION IN OAK BARRELS