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Winemaking

Good wine is made from good grapes. Therefore, we have implemented a support system for the vineyards, so that our partner winegrowers can optimize the quality of their work, while limiting the use of inputs and heavy machinery which gradually leads to the asphyxiation of the topsoil.

Organic farming is restrictive, but the idea is to gradually bring the vine to a form of autonomy by putting it in conditions that allow the stimulation of its natural defenses, while adapting to the violent climate change we are experiencing.

The maturation is then controlled day after day, in order to define together the optimal date for harvest, depending on the maturity of the grapes, and on the whims of the weather.

The selection
of grapes

The time of the harvest is an overloaded but exciting period for us.

When the grapes arrive, we must be vigilant. The press, a stainless steel monster, sets the pace.

The juices of the white and rosé wines (picked at night) are immediately cooled in order to be clarified and then fermented, while the black grapes are put directly into concrete tanks to ferment.

The temperature is strictly controlled throughout the fermentation process, so as not to damage aromas and keep all the freshness of the fruit.

The red and orange wines, macerated with their skins, are racked at the end of fermentation, in order to obtain the desired balance between color, tannins and aromas.

White wines are regularly racked, in order to get rid of the heaviest lees.

Livestock farming

In concrete or stainless steel tanks, or in barrels, we age the wines for between 3 and 18 months. The purpose of aging is to soften the wines in order to best prepare them for blending and bottling.

This step requires patience... it is sometimes necessary to postpone bottling if the wine is not ready, because it evolves at its own pace according to its composition and the objective we wish to achieve.

Bottling - packaging

In consultation with our bottling partners, we strive to protect our wines from oxidation as much as possible using neutral gases (nitrogen and CO2), which allow us to significantly reduce or even eliminate sulfites during bottling.
Bottling provides an opportunity for a final check of the wine before it is sealed in its bottle, from which it will only emerge to be enjoyed. It is therefore a highly technical step requiring meticulous attention.
Packaging is made using as many recyclable materials as possible: glass bottles and cardboard, in particular. We choose the lightest bottles available to minimize the carbon footprint of both production and transportation.