Jean-Baptiste Lebreuil aims to produce vividly fruity Savigny-les-Beaune wines with great finesse and soft tannins. Vinification and aging follow classic Burgundian practice as it is understood by today’s quality oriented winemakers. The Pinot Noir grapes are transported to the winery in small plastic crates to protect the integrity of the fruit. After a full de-stemming, the grapes are given a cold maceration at 8 degrees centigrade with daily pumping over, to bring out the color and fruit aromas. The alcoholic fermentation lasts about 10 days, and very little press-wine is used. Lebreuil allows the grapes native yeasts to initiate fermentation. The wines are allowed to settle and clarify in the fermentation tanks and are then it is transferred to barrels where they age for 14-16 months.