Wine-making

The harvest is collected in boxes, by hand on the whole entire estate. Each parcel is vinificated separately until the eventual final blend. The grapes are first selected and separated in the vineyard, then before and after destemming. The berries are pushed by gravity in the cement, stainless steel and wooden truncated cone vats made by Marc Grenier in Courberon.

For the whole-grape vinifications, we tread the grapes in the wooden vats. Whites are rosés are vinified traditionally with pressed juice.

Alcoholic fermentation is done with indigenous yeasts.

There is no addition of sulfur until the beginning of aging. Some of our wines are made with no added sulphites (except those produced by the action of the yeasts).

Ageing

For all our wines, red, white or rosé, the ageing is done on the full lees. 40% of the red wines are made in cement vats and 60% in barrels. The wine ageing is done with the “bung on the side” with batonnage of the lees by rotation of the barrels without topping up.

Its duration varies from 9 to 14 months  according to the batch of wine. The wines then rest in the vat until the bottling.

Fining, filtration, and bottling

Fining and filtration aren't systematic. Wines are bottled during the waning moon and on "Flower" days.