From the vineyard…

To get a good wine, you need good grapes. So the work begins very early in the vineyard, from pruning to thinning out, to limit yield under 50 hectoliters per hectare.

The harvest begins usually in late September. The closely monitoring of maturation through analysis and berries tasting allows to determine the precise day. The harvest is mechanical in order to pick up quickly healthy grapes with perfect maturity.

…to the winery

To combine tradition and progress, a modern winery was built in 1992, fully equipped with stainless steel tanks.
Winemaking is very traditional to let the terroir fully express itself. When the alcoholic fermentation has begun, we conduct daily checks of analysis and tasting to the perfect estimated extraction of color and tannins (after a maceration of approximately 2 to 3 weeks). After running off, The wine is then maintained at temperature to complete malolactic fermentation that will soften the wine.

Then began the work of ageing entirely in stainless steel tanks, we decided not to use oak ageing to preserve fruitiness and typicity.

After 18 months, all tanks are blended into a single cuvée before bottling.