DISCOVER
OUR WINES
AN APPROACH
SINGLE PLOT
We want our wines to be the exact expression of the terroir from which it originates.The plots are therefore vinified and matured separately. We make micro-cuvées of 2500 to 6500 bottles. We like expressive, fruity and bold whites and aromatic reds, with good volume on the palate.
OUR WHITE WINES
Direct pressing.
Static settling for 24 hours then barreling with some new barrels (20% to 30% depending on the vintages).
The use of sulfur is limited to a maximum of 2 grams per hl for unhealthy years.
Fermentation is carried out with indigenous yeasts.
Batonnage.
Malolactic fermentation.
Aging for 10 months.
Protein stabilization (bentonite bonding) if necessary.
Light white earth filtration.
Mis bottled with natural cork stoppers.
OUR RED WINES
Prefermentation for approximately 5 days then fermentation with native yeasts.
The use of sulfur is not systematic, other than a maximum of 2 grams per hl.
Light punching down and few pumping overs (in 2018 for example 1 punching down over the entire vatting and one short pumping over per day).
Tonnage with a portion of new barrels (20 to 25% depending on the vintages).
Aging 12 months.
Light white earth filtration.
Mis bottled.
