Both of Domaine du Pelican’s whites are handled and fermented similarly. They are both whole cluster pressed, with a light crushing before pressing. Fermentation takes place in stainless steel tanks after which they are put into mostly neutral 350L barrels where they are for ten months before being bottled.
The Chardonnay comes from four different parcels but mostly from south-facing "Au Barby", which is predominantly a limestone terroir rich in clay and marl.
The Savagnin is sourced primarily from two parcels, "Au Barby" and "Grand Curoulet." Both sites are considered some of the best for Savagnin because of their old soils rich in Jurassic marl and "terre de gryphées".
The Trois Cepages, as the name suggests, is a blend of three grapes. It is roughly 65% Pinot Noir, 30% Poulsard and 5% Trousseau. The grapes are 100% de-stemmed and fermented in vats with elevage in Burgundy-sized barrels (228L) for 10 months.
First produced in 2015, it was made entirely from the Poulsard vineyards previously owned by Jacques Puffeney. Its vinification and elevage was consistent with Trois Cepages but also included some guidance from Jacques, who fortunately lives down the street from Domaine du Pelican's winery.