Vineyards & Winemaking
Vineyard Management
Vineyards are at the heart of Erni and Mano’s vision for Perron de Mypont. Partnering with growers who are deeply committed to exceptional vineyard management is essential. While they advocate for organic practices, they recognize that sometimes a more pragmatic and sustainable approach is necessary to maintain healthy and productive vines while protecting the ecosystem.
Yield management is crucial to maintaining the perfect balance of high quality and good value.
Chardonnay can thrive with higher yields, which supports our goal of affordable quality, especially for our Maison range. Pinot Noir, however, is more challenging. Achieving the ideal vine age balance is key, with “complantation” (regular replanting of unproductive vines) ensuring that the vineyards stay healthy and robust, capable of withstanding unpredictable weather patterns. We don’t believe in overworking old, exhausted vines — it’s simply not sustainable. Our philosophy is about balance at every step, not forcing the vines to stress and struggle.
Winemaking Philosophy
Erni believes fervently that a great wine must be clearly expressive of its origins, and it must have the ability to age well, In order to show its tull potential as a mature wine. This requires patient, restrained winemaking and rigorous quality standards.
For both Erni and Mano, the signature of true Burgundy Wine is an elegant blend of balance, minerality and finesse. Their mutual respect for the concept of terroir is a cornerstone of their vision for Perron ce Mypont and compels them to produce wines that are honest expressions of their unique origins. As they see it, each grape is a tiny time capsule, a coded message from a specific time and place that they want to capture in the wine — to be released and appreciated whenever a bottle is opened.
Indigenous yeast fermentations, restrained extraction, and extended maturation on the lees in large-format barrels are fundamental components of the Perron de Mypont winemaking philosophy. This gentle approach preserves the acidity, minerality, and distinctive character of the fruit, which are essential elements for freshness, balance, and terroir expression in the wines.
Erni and Mano’s approach is deeply rooted in respect for Burgundy’s natural qualities – embracing its cooler climate and drier seasons that naturally enhance the energy and density of the wines, without the need for aggressive extraction. They maintain a preference for oak vessels, but with minimal new oak, to preserve the natural flavors of the fruit. Their commitment to quality extends across all wine categories, ensuring each bottle offers a sincere and honest representation of Burgundy’s diverse terroirs.
Winemaking Techniques
Fundamental winemaking principles include:
- Earlier harvest to avoid over-ripeness.
- Early morning picking to preserve freshness
- Indigenous yeast fermentations and restrained extraction
- Extended maturation on the lees in large-format barrels
Sorting
We always sort — either in the vineyard during harvest or
on the sorting table. This practice is common in Burgundy, where the climate, although far from oceans and seas, can lead to severe disease due to excess humidity and lack of wind. Mastering Burgundy, much like Pinot Noir itself, is no easy feat!
To avoid imparting vegetal flavors the wines, we always de-stem our grapes.
Working with the reductive environment that active lees contact provides is a fundamental part of our process, in order to produce wines with exception longevity. Therefore, we rack very minimally, and only when necessary.
We use light filtration at bottling to preserve the wine’s natural fruit character and inherent structure.
Erni and Mano are meticulous in their cuvée selections
bottling only what they consider to be the very best. The Edition line, in particular, is driven by rarity and ultra-high quality standards to produce wines of excellence and maximum ageability. If a cuvée doesn’t meet their high standards, It Is sold to other négociants.