The winemaking
The vinification and ageing of our wines in the cellar is done with as much care as possible allowing the terroir to express itself and show its minerality, freshness and elegance. Our grapes come from a natural viticulture resulting in naturally harmonious wines with high levels of tannins, alcohol and acidity, which protects the wines from oxidation as well as microbial spoilage. It is therefore not necessary to use additives in our wines.
We vinify each plot separately. The fermentations are carried out by native yeasts coming from our vines. We let the juices macerate peacefully with the skins for 2 to 4 weeks.
Depending on the cuvée, aging takes place for one, two, or three years, either in stainless steel vats, concrete vats, concrete eggs, sandstone jars, or French oak barrels. Before bottling, we protect our wines with very low doses of sulfites for their departure from our cellar and their transport in France and abroad.
The vinification
When the harvest crates arrive at the cellar we put the grapes in our tanks by scraping them before. Typically, each of our 17 plots is vinified in a separate tank. Some parts are vinified in open barriques.
Ageing
After the wines have spent the winter, in March or April, in collaboration with our oenologist, we carry out a decisive event: the blending tasting. We take samples from all our vats, taste and analyze them in detail, then...
