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.
Fermentation and maceration 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.
Assembly tasting When that the new wines have passed through the winter, we proceed in March or April to a decisive event in collaboration with our oenologue: the assembly tasting. We take samples of all our tanks, taste and analyze them in detail, and then decide about the assemblage of our four cuvés. Our focus lies on the characteristics of the wines from the 17 vineyards to reach the typology of our four cuvés.