Grape harvest is a crucial moment: fruits are
selected in order to eliminate unwanted grapes,
and also to evaluate precisely the quality of the
harvest. This will help us to work afterwards.
During every wine making, we taste the
cuvées twice or three times a day, so as to
follow their aromatic evolution. After winding
removal, we softly press with a vertical wine-
press, and then we settle the liquid before
filling the barrels.
A Traditionnal Maturing
In cellar, we have choosen to avoid the
maximum of interference, that is to say if
one leaves the must to settle enough in a
way of opting for a maturing of betwen 12
to 16 months on the fine lees,without racking
and a minimum of SO2, a protection for the
carbonic gas and a late malolactic fermentation.
All our wines are drawn off just before bottling
and blended in the vats in such a way that it
will have the same uniformity in the bottle.
The old fashioned racking: the wines are
drawn off by th "Broquereau", that is to say
the opening is at the end of the barrel, with
the aid of the funnel. That allows to push them
without the aid of a pump and to finish off the
racking with a "tastevin" in order to be very
precise on the brilliance of the wine. That is to
say, well separated from the lees, and as
important for the non-filtered.
We follow the bio-dynamic calendar and try
to follow our wines in their style, either on root
days in order to respect the best of their individuality.
From grape selection to bottling, we particularly
care about the expression of terroirs, so as
to deliver their aromatic characteristics in every
bottle of wine. We usually take into account
the quality of the soils, the work of our partner
winegrowers, and also the health and exposure
of vines. We carry out meticulous researches
and parcels follow-ups long before. First of
all, we execute a visual work, thanks to
our winegrowers' information. Then we act
more technically, with winegrowing follow-up,
in order to advise our partners about various
decisions we will take concerning the vine parcels.
A quality wine is, above all, a natural wine.
This is why we interfere as less as possible
during wine making. Indeed, since each
year is different, we think that adapting
our wine making style for every vintage
is important. As a result, we focus on taste
and sensitive aspects more than analysis
results or wine making forms.