Bouchard Père & Fils applies the “precision of a goldsmith” to each stage of winemaking. In this pursuit of precision, Bouchard Père & Fils invested in a high-tech facility in 2005, the St. Vincent winery in Savigny-lès-Beaune.

Located 5 metres below ground level, the vinification vat room enables grapes to be transferred naturally, by gravity, into 138 maceration tanks or presses. Over 100 different wines are vinified here. They are then matured in oak in a cellar with a 4,000 barrel capacity.

This maturation period allows the purity of the aromas and the organoleptic profile of each terroir to express themselves to the full. Dug 10 metres below ground, with no covering other than the earth itself, the barrel cellar provides ideal, natural conditions of ventilation and humidity for the wines to complete their long maturation process.