Management of the vineyard

The density of the vines is 7000 to 8000 feet / ha. The “Guyot” pruning in winter, disbudding in spring, and trellising in June are all part of the manual care given to the vine to optimize the quality of the grapes.

The nutrition of the vines is provided either by cattle manure during the winter ploughing, which is beneficial to the microbial life of the soil, or in an organic form approved in agrobiology. For generations, we have favoured mechanical weeding by ploughing and hoeing to fight weed competition. Sustainable cultivation significantly limits the use of copper in the fight against mildew...

The thinning of the green grapes and elimination of rotten ones before harvesting improves the quality of our grapes. To produce aromatic or fruity wines, we select ripe grapes, sufficiently rich in sugar to reach their natural degree of alcohol of 12.5% vol. The difference in the maturity of grapes from the various hillsides allows us to harvest each plot at its peak maturity.

Finally, careful and gentle vinification in our fully modernised vat room: The red grapes are sorted so that only the best ones are kept. They are then thoroughly cleaned to limit wild varietal aromas. The precise control of maceration and fermentation temperatures, choice of suitable yeasts to preserve the expressions of the terroirs, and subtle and delicate ageing, in oak casks for certain plots, results today in several vintages, rich with the essence of each terroir, and each reflecting an individual expression and finesse.