Pierre-Yves also prefers unusual barrels – about 80% of them are 50% larger than normal Burgundy barrels. Depending on the vintage, most of the top wines are aged in new oak, but the larger barrels minimize the oak influence and also delay the malolactic fermentation. The cellar is also kept very cold to further delay the malolactic fermentation – which ideally finishes 8-9 months after harvest. Approximately 18 months after harvest the wines are lightly fined and then bottled. The extended elévage helps preserve aromatic intensity and purity as well as giving the wines the right balance for long-term ageing.