The Chardonnay is harvested by night to prevent oxidation and immediately transported to the cellar. Here the grapes are at first subject to skin contact maceration to extract the optimum flavour from the skin. 

Next comes the fermentation, which takes place in steel tanks at no more than 16 °C, followed by a partial malolactic fermentation. This Burgundian technique enhances the Chardonnay, giving it a richer flavour and rounder structure.


The Chardonnay is matured 65% in stainless steel tank and 35% in French oak barrels.
The barrels are made up of 20% new oak from the forest of Bertrange  and 15% new oak from Nievre ( XXX), made by the renowned barrel maker: Berthomieu.



Once harvested and in the winery, the grapes are de-stemmed and undergo a 3 to 4-day cold maceration, extracting the maximum of the classic fruitiness found in Pinot Noir.

The wine is then fermented in stainless steel tanks at a controlled temperature of 25°C for about 2 weeks. In the initial stages of the fermentation, the cap is pushed down twice a day, as the sugars reduce to become alcohol. Our goal is to capture the elegance and expressiveness of the Pinot Noir.


The Pinot Noir matures in both tank and new French oak barrels for 8 months. The oak used for the barrels comes from the forest of Bertrange in France and are made by the renowned  barrel maker: Berthomieu.  These barrels possess a fine grain that exquisitely complements the structure and finesse of the Pinot Noir.



The latest addition to the Domaine d’O range, our Blanquette de Limoux comes with its fair share of history. Indeed, it was in 1531, that the monks at the abbey of St-Hillaire started making Blanquette de Limoux, a 150 years before Champagne was invented. 

The Bulles d’O is made from 90% Mauzac grapes as the appellation requires complemented by 5% Chardonnay and 5% Chenin and vinified  according to the  ‘méthode traditionnelle’ or traditional method.

Whilst the appellation also stipulates that the wines needs to remain  ‘sur latte’ for a minimum period of 9 month to absorb the CO² from it second fermentation, the Bulles d’O. is left for a total of 2 years, ensuring an optimal ‘prise de mousse’ and an exceptionally fine bubble.