Vine

Vine, terroir and weather combine each year to give us delicate fruits that we must preserve until harvest.
A well-conducted viticulture reveals the best of each vintage. Thus the vine is the subject of all our attention.

The right tempo

By the end of the autumn, after the harvest and winemaking, we must return to the dormant vine, feed the soil, renew the plant material and start the pruning. A substantive work whose effects span several years. Each winter plays a part that must be apprehended in the long term for lasting effects. An essential investment for quality production. In spring it is quite another thing, the nature leads the dance, We must follow its rhythm if not, it will be necessary to run behind it!

Our approach is respectful and reasoned, soils are tilled and treatments limited to the strictest necessary.

Harvest

the grapes are harvested by hand in small boxes of 11 kg to arrive intact on our sorting tables.

Vinification

Our method of harvest and a careful sorting allow the grape berries to arrive intact in our vats. They remain in cold pre-fermentation maceration for 6 to 8 days.Temperature control allows us to have 4 to 5 weeks of vatting every year. Pigages and pumpovers follow 1 to 2 times per day to achieve the desired extraction.

Barrel aging

The wine remains 12 to 16 months in oak barrels and then 1 to 2 months in vats before bottling. The proportion of new oak is adapted to each appellation and varies from 15% to 75%.