Hand made wines since 1978
Vine culture, vinification and maturing. Due to the nature of the estate’s environment and a deliberate choice of wanting to sustain the natural balance, the vines are cultivated with maximum respect for the soil, flora and fauna:
- No working of the soil, vegetal cover maintained, grass grown around the vineyards to limit transfer of run off water towards the water tables, and for the protection against hot temperatures in summer.
- A large area around the estate is dedicated to maintaining hedges and scrubland vegetation in order to minimize erosion and also provide protection against destructive insects and animals and for the local fauna (rabbits, birds, foxes, partridges…)
- Protection against diseases and destructive insects or animals is carried out on the basis of reasoned farming practices (plant protection strictly limited to production requirements).
- Use of high performance equipment for optimizing the efficiency of the plant care products used and to avoid drift into the atmosphere.
- Manual intervention on a precise and regular basis to promote optimal grape maturity.
- Hand harvesting into small containers on the basis of carefully defined picking dates.
- The grapes are sorted upon reception at the winery and immediately transferred into the vinification tanks by gravity. Vinification takes place with low doses of SO² and under strictly controlled temperatures. The tannins are extracted gently in order to ensure a well balanced structure (alternate cap punching and pumping over depending on the characteristics of the juices).
- Maturation is carried out in relation to the type of wine concerned, in oak casks or tanks and/or in bottles. Each cuvée is bottled on the same day on our estate’s bottling line in order to ensure that all the wines develop together and provide a coherent identity to all the bottles of a single wine.
A few words on the vinification and wine maturing buildings:
This stone building (self-made winery) has been developed following HQE (High Environmental Quality) standards.
It has been designed to limit the need to handle the wines - always unfavorable to the quality of the wines (movement by gravity preferred) - and to maintain constant temperatures and hygrometry in a maturing environment characterized by patience and attentiveness.
Temperature and hygrometry management is carried out by techniques that consume minimal levels of energy, such as geothermal ‘Canadian’ wells.