Our goal is to carry out our daily work with respect for the environment.
For more than forty years, we have been cultivating our soils in a holistic manner; after thirty years of employing a reasoned approach, we chose to go organic in 2017; the certification process has been underway since 2020.
Our sulphur and copper treatments are accompanied by herbal infusions and decoctions of plants such as osier, comfrey, and meadowsweet. As soon as the season allows, we reduce the amounts of sulphur and copper by a third or a half, focusing on prophylactic methods such as severe disbudding, moderating vine vigour, trellising, and aerating the vines.
Every day, we observe our vines up close.
We do all the work ourselves, from pruning to bottling, with the aim of mastering every essential step of the process to produce great wines.
Respect for the natural cycle of the plants and our wines is essential to bring out the best from our terroirs.
We try out new practices in the estate regularly. In 2020, we began a trial to reduce ploughing by growing plants, such as strawberries and mint, between the rows.
We are also testing winter fleece as an ecological solution to combat spring frosts.
Experimentation and innovation are the leitmotifs of the estate.
We respect the harvest to better allow the terroirs to speak for themselves.
Each year, we hire about twenty people during the harvest period, who are housed and fed at the estate.
We favour manual harvesting to respect the integrity of the crop; if necessary, the grapes are first sorted in the vineyard.
Vinification of the whites
After manual harvesting, the grapes are brought to the estate where they are pressed for four to six hours. Once the pressing is complete, the must undergoes static débourbage of six to twelve hours. Then, the must, which is made up of clear juice and fine particles, descends via gravity into barrels.
Alcoholic fermentation and subsequent malolactic fermentation are carried out in oak barrels. The wines are matured on fine lees for one year – an essential step towards achieving great complexity on the palate and good length.
Vinification of the reds
After manual harvesting, the grapes are brought to the estate and, if necessary, sorted. They are systematically destemmed before being placed in vats. The harvest is then cooled to between 4°C and 6°C for the duration of the harvesting of the whites, namely six to eight days. Then, the temperature rises naturally, enabling cold maceration and the start of fermentation at low temperatures. This method helps us to obtain wines that express beautiful fruity aromas, with soft tannins on the palate.
During alcoholic fermentation, lasting eight to ten days, we pump over once or twice a day for gentle extraction, supplemented by punching down three or four times at the end of fermentation. Once the fermentation is complete, the wine is pressed, then decanted for twenty-four to forty-eight hours to leave only the fine lees for maturation in barrels.
