0.31ha.
1 plot (Morsaz).
Yield: 40hl/ha.
Fermented in Otaru barrels and aged for 7 to 8 months in barrels (10% new barrels).
She was born in 1984 as Pierre Gaillard's eldest daughter.
He grew up watching his father work from a young age, and in 1996 he began helping with farm work and cellar work.
Obtained baccalaureate in 2003.
He then studied at the Ecole de Vinciennes in Beaune for four years, obtaining a diploma in alcoholic beverages sales and wine growing and winemaking.
During that time he trained at Domaine Bachelet-Monnot for two years and also gained experience in California.
He joined Domaine Pierre Gaillard in 2007.
In 2008, she inherited 8 hectares of Vins de Pays from her father and founded Domaine Jeanne Gaillard.
For the white wine, we received triple-used barrels from Domaine Bachelet-Monnot in Burgundy, whom we became acquainted with during our training.The wine is placed in barrels immediately after pressing for fermentation and ageing.
After sorting and destemming, the red wine is placed in fiberglass tanks and undergoes low-temperature maceration, fermenting at a temperature of around 25°C.
After fermentation, the mixture is left to rest at 25°C for 7 to 8 days.
We rarely perform pigeage, but only perform remontage twice a day.
The maturation takes place in stainless steel tanks.
Pierre has set up a corner of his brewery as a dedicated space for his work.
Based on what he learned from his father, he is keen to create his own style, aiming for something softer and more fruity than his father's style.