In this exceptional vineyard, Sophie & Vincent gives the same attention to each parcel. They consider that each trunk is a person. The vineyard work is done by hand: pruning, trellising, disbbuding. green harvest (to obtain a yield around 20 hl/ha). Vincent is the King of the grafting, he make it since 2008: the died trunk are changed every years by a new trunk (who as the particularity to be a wild trunk : American rootstock), that will be graft by Vincent with the good varietal (selectionned in their vineyard by Vincent and Sophie) around 3 years later. With this, they aim to have a vineyard that crosses decades. The vinayeard is totally tilled, and treatments are made with copper and sulphur.

Varietals are harvesting by hand, by varietal and by parcel, with selective picking of the more qualitative grapes on the vine trunk when it’s necessary. They are destemed, crashed by varietal and by parcel. White wines are directly press by varietal, blended and vinified in Burgundy oaks where prestigious Burgundies wines were aged, they will agedin these barrels for 12 months. The wild yeasts make fermenting both red and white Domaine Saint Sylvestre wines.
Red wines are vinifed by varietal and by parcel in inox vat, the cap is treaded by foot, with pumping over depending of the vintage, long vatting time (30-40 days). The ageing of the wine takes place for 24 months in Burgundy oak by by varietal and by parcel.

Sophie & Vincent don’t have an oenologist, they make everything with their palate by tasting berries, juices and wines. They are alone master of the destiny of the Domaine Saint Sylvestre wines.
Wines are bottled depending of the moon, red winesare not filtered and not fined.
Anxious to master every step in the manufacture of these “haute couture” wines, from this “Orfèvre” work at 4 hands, the estate has its own bottling chain.