We can't make good wines without beautiful grappes. We spend most of our time in the vine, we take care and conduct every vine stock all along the seasons.
A particular attention is done about the yields control and the state of health of the vines.
Conscious of the impact that our work cause on the nature, we act in a way to reduce it as much as possible. Since 1987 the domain is using responsible winegrowing, through a rigorous monitoring of the plots we are able to reduce the amount of treatments, lower the doses and to use a maximum of organic products.
Because taking care of the environnement is not only about the soils pollution, but also about the respect of the wildlife we never use insecticide in our vineyards.
To make our approach more visible to our customers, we wanted to engage us in the eco-label "High Environmental Value" and be certified soon.
After the harvest, the vines will loose their leafs, leaving a free hand to all the winter works. The pruning is the most time consuming and important work in caring for the vine.
We seek to produce wine which are the reflect of their terroir and their climate. No excessive interventions or too technical, just the essential to let the wine exprime by itself and to get the most out of his potential.
« Combine structure and delicacy, find the balance while respecting the traits of the terroir«
To observe, to taste, parcel after parcel to choose the most optimal moment of harvest.
Harvest is the last step of the grapes making, the choice of its date is important to allready orientate the profile of the future wine.
After a hand picking, grapes are sorted and put in thermoregulated vats which can permit firstly to extract more color by colding them and later at the end of the fermentation to warm up the vat to encourage extraction of tannins.
The fermentation starts naturaly, the only interventions made are juice pumping over and treading.
Then wines are racked with gravity in the underground cellar, this is the last step of the vinification and the first of the maturing. Like the vines, wine is getting into rest at the fall and it's only at the spring when the vegetation wakes up that the wine will resume its activity with the completion of the malolactic fermentation.