| Location |
Maintained for thirty years by our working the land, our vineyards have never been subjected to any herbicide harmful to the soil, permitting aeration, the very life of organisms. Moreover, the tilling obliges the vine’s roots to delve deep in the soil, bringing forth the site’s particular character. |
| 系统 |
Vine cut in Guyot. The shoots are crushed and spread on the ground to improve its aeration and microbial life. This parcel is maintained only by plowing. Evasivage, lifting, stripping, as well as the grape harvests are among the main works made by hand. |
| 收成 |
The manual labor goes on during the harvest, the grapes being sorted on the vine. The winemaking is also done in the traditional way. The fermentation lasts a good two weeks, interspersed with punching down the cap and pumping over. |
| 酿造 |
Manual harvesting, maceration for 5 to 7 days, fermentation with indigenous yeasts at controlled temperature (max 33 ° C), pigeage and reassembly. The aging is done for 12 months in barrels (10% new oak, first sedimentation), racking, then 2 to 3 months of aging in stainless steel tanks, (second sedimentation), and bottling (without filtration or gluing). |
| 陈年 |
The wine is then placed in barrels in the cellar. In the ensuing months the second (Malo-lactic) fermentation takes place. The wine will stay another 12 to 18 months in barrel before being bottled and released. In general, our wines are neither fined nor filtered. Our aim is to respect as far as possible the integrity of the wine, without rushing things. |