J & J ARCHAMBAUD is in a process of conversion to organic farming since 2013, most of the estate acceded already full Organic Certification by ECOCERT.

We follow the principles of biodynamics with the aim of initiating the process of biodynamic certification in the coming years. Beyond the ecological and sustainable approach, it allows to express the best of the mythical terroirs of Vosne-Romanée.


The season is the dormant period. The vines are mounded with earth in order to be protected from harsh conditions. The sap no longer circulates within the vine.

Most importantly this season is the pruning season,  we cut the shoots that have been producing and we select the new vine stick for the next producing season, using the “GUYOT simple”  pruning system.

At this end of winter, the vine stick is attached to the trellis wire in order to direct the growth and to spread the future canopy.

relecture en cours


After the winter waist, the wand is attached to the trellis wire. This helps to direct the growth of the plant and promote the development of clusters.

In the course of April, the vine wakes up and the first buds develop, it is budbreak.

April and May is a period of strong growth, we select and limit the number of buds is disbudding.In order to spread the vegetation and increase the leaf area, as the growth of the twigs, they are attached and stored between double trellis wire.

During the month of June, it is flowering with the appearance of clusters of flowers.The vines are regularly plowed, scratched, to aerate the soil and limit the growth of vegetation on the ground.


The vines are regularly trimmed, this operation consists in cutting the end of the twigs, it allows to contain the vine on the trellis and to ensure a better exposure to the sun.

From the month of August, the green clusters are colored in red, bay by bay, it is veraison.

According to the climatic conditions of the year, we can remove some of the leaves in order to aerate and increase the sun exposure, it is the stripping.

The floors are regularly worked. Some plots that are difficult to access are plowed with the help of a horse.


In September comes the harvest season. Harvesting is done manually, in small crates so as not to damage the grapes.

After a first selection in the vineyard, the grapes are sorted at the entrance to the vat room.

After the grape harvest, the vine changes color. Leaves go from green to golden. The name “Côte d’Or” comes from the beautiful autumn views of our region.


The harvest is scraped. The stalk is thus separated from the berries of grapes. The berries are directed to the fermentation tanks. Transfers during winemaking are done by gravity, the use of sulphites is reduced to a minimum.

The alcoholic fermentation is triggered and lasts an average of four to twelve days, the grapes remain in vats for more than three weeks. During this period, the skins of the berries release their tannins and their color.

The wine is separated from the marc which remains in the bottom of the tank, the marc is decuvé then pressed and all is put in oak barrel.


The aging is the aging phase of the wine in barrels, during which a second fermentation called “malolactic fermentation” takes place. The aging is done in oak barrels for 14 to 18 months. The proportion of new oak barrels is voluntarily limited to about 25%, and adjusted according to the vintage and the vintage.

The assembly is the operation of selection of the barrels making it possible to create the desired vintage.

Finally, the bottling is performed without gluing or filtration, according to lunar rhythms.