In the cellar, Les Dolomies employs a minimalist approach to vinification. Whites are whole-bunch pressed, fermented with wild yeasts, and aged in older Bourgogne barrels, often sourced from Meursault, with regular batonnage. They are bottled unfined and unfiltered, with minimal sulfur added in three small doses. Reds, including Trousseau, Pinot Noir, and Poulsard, undergo gentle maceration, typically lasting between one to three weeks, depending on fermentation dynamics. This extended maceration period enhances the extraction of color and tannins, contributing to the wines’ structure and depth. Céline, Steve, and their two children live above the cellar and oversee every stage of the winemaking process. Their wines are characterized by remarkable purity, with vibrant mineral intensity, elegant texture, and a precise reflection of each vineyard’s character. The whites often display subtle layers of citrus, white flowers, and saline notes, while the reds offer gentle tannins and bright, spicy fruit. These wines are simultaneously delicate and structured, adapting to climatic conditions each vintage to achieve balanced ripeness. Les Dolomies’ commitment to natural winemaking results in wines that are fresh, vibrant, and precise, capturing the essence of southern Jura’s limestone slopes while maintaining clarity, elegance, and authenticity.