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Henry Fessy has remained faithful to the traditional method (no carbonic maceration) which favors the balance between the seductive fruit-forwardness and the supple tannins which guarantee good ageing capability. All harvests are carried out by hand, the grapes are transported in small buckets to the winery, to be sorted. Once in the winery around 20% of the Gamay grapes are put into the fermentation tanks as whole bunches with the remaining 80% destemmed. Fermentation takes place at between 27 and 29 degrees Celsius with one or two pump overs each day. After fermentation the free run juice is drawn off and the grapes are transferred to the press. The first press juices are combined with the free run juice and then placed into cement and steel tanks for approximately a week. The length of the fermentation depends considerably on the vintage. The wines will then age in vats for between 7 and 10 months before being bottled the following spring. The wine is then aged and racked occasionally. It is bottled unfined with a light filtration with a small amount of added sulphur to protect the wine. Henry Fessy wines are also suitable for vegetarians.