"The wines are aged in a very modest amount of new oak - no more than twenty-five to thirty percent for the top cuvées - and less for the village wines and the Bourgogne bottlings. The wines are all fermented with indigenous yeasts and go to barrel with little or no settling of the lees, after which they receive a relatively long élévage of 19-22 months, which the Boissons feel gives the wines additional depth and refinement. Before bottling, wines receive a light fining but no filtration." - Importer Note