The particularity of white wine-making is the absence of maceration. The berries picked during the harvest are immediately pressed in order to avoid any prolonged contact between the wort and the grape skins. The resulting juice is then put in vats or oak barrels, where it will carry out its alcoholic fermentation followed by the so-called malolactic fermentation, specific for roundness it brings to the wines. This second fermentation is characteristic of the vinification of white Burgundy wines, in contrast with other French white wines.