OUR WORK FROM THE VINES…TO THE GLASS
VITICULTURE
Operating a domain requires daily work and a constant monitoring.
This “haute couture” work, always worrying about the smallest detail, consists of mastering each step without neglecting the importance of each gesture.
Thus, we adapt to each climatic condition, we observe, we examine each plot, we question and requestion ourselves, we experiment and evolve our practices each year.
In our vineyards, for example, the research done by geologists allow us to better understand the potential of our different terroirs, and therefore, to adapt our approach.
At every stage, from the vines to the bottling, the family know-how completes current technology.
OUR WORK FROM THE VINES…TO THE GLASS
VITICULTURE
Operating a domain requires daily work and a constant monitoring.
This “haute couture” work, always worrying about the smallest detail, consists of mastering each step without neglecting the importance of each gesture.
Thus, we adapt to each climatic condition, we observe, we examine each plot, we question and requestion ourselves, we experiment and evolve our practices each year.
In our vineyards, for example, the research done by geologists allow us to better understand the potential of our different terroirs, and therefore, to adapt our approach.
At every stage, from the vines to the bottling, the family know-how completes current technology.
Working the land
On all our plots, we carry out tillage with moderate plowing at the end of each winter, which allows us to aerate the land, and to stimulate the microbial life of the soils.
A compost adapted to each plot is applied, naturally reviving the vegetative cycle of the plant.
Working the land
On all our plots, we carry out tillage with moderate plowing at the end of each winter, which allows us to aerate the land, and to stimulate the microbial life of the soils.
A compost adapted to each plot is applied, naturally reviving the vegetative cycle of the plant.
Working the vines
The pruning is adapted to each vine according to the vigor of the sap flow.
A delicate disbudding is performed to aerate each foot and to redistribute the foliage.
All the work in the vineyards: disbudding, trellising, and stripping of leaves are done with precision throughout the growing season as part of our constant pursuit for quality.
These meticulous interventions allow us to regulate the production and master the yields, producing a more concentrated grape.
Harvesting
The harvesting is carried out at the optimum moment of the grape’s maturity.
Rigorous monitoring of the maturity is completed in order to determine the optimal date for the harvest.
The harvesting is performed entirely by hand. The grapes are initially sorted in the vineyard, then at the cuverie by a team of 8 people on 2 sorting tables.
The first sorting table allows us to evacuate the humidity, dried berries, and small insects that can be present in the bunches (ladybugs, earwigs, etc.). The second table allows the sorters to select the best bunches and possibly set aside those that will keep the stalks for vatting.
According to the vintages and the cuvées, 20% to 50% of the whole harvest is conserved, with the objective of giving a certain freshness to the wine, as well as structure, tension, and aromatic complexity.
Sorting is a crucial step in obtaining a great wine.
Harvesting
The harvesting is carried out at the optimum moment of the grape’s maturity.
Rigorous monitoring of the maturity is completed in order to determine the optimal date for the harvest.
The harvesting is performed entirely by hand. The grapes are initially sorted in the vineyard, then at the cuverie by a team of 8 people on 2 sorting tables.
The first sorting table allows us to evacuate the humidity, dried berries, and small insects that can be present in the bunches (ladybugs, earwigs, etc.). The second table allows the sorters to select the best bunches and possibly set aside those that will keep the stalks for vatting.
According to the vintages and the cuvées, 20% to 50% of the whole harvest is conserved, with the objective of giving a certain freshness to the wine, as well as structure, tension, and aromatic complexity.
Sorting is a crucial step in obtaining a great wine.
Bottling
For each cuvée, the bottling date is decided according to oenological monitoring, completed by regular tastings, and in accordance with the lunar calendar.
We do the bottling ourselves, with very little filtration, and sometimes without, according to the vintages, to procure the maximum richness and a true typicity of the wines. The tiny amount of sulfur that we use allows us to preserve the precision and purity of our wines.
