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Vineyard and cellar

Vineyard and cellar

Vineyard and cellar

Vineyard and cellar

personne qui récolte le raisin dans les vignes

In the vineyard

The vineyard has been in organic farming since 2001. We cultivate 14 grape varieties on 24 hectares : Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Malbec, Marselan and Grenache (first harvest expected in 2025); Sauvignon, Chardonnay, Chenin, Viognier, Aligoté and Albariño (first harvest in 2025). The vines benefit from permanent green cover.

One row out of two of this plant cover is broken up regularly in order to release the organic matter stored on the surface. Green manure crops are also set up frequently. They have several advantages for the soil and the vine : improvement of the soil structure, mineralization of the plants, contributions of organic materials and prevention of soil erosion.

The work in the vineyard is done exclusively by hand. We prune with respect to the physiology of the vine to increase its resilience against wood diseases. Soft pruning also improves the homogeneity of the plants and the quality of the grapes.

The harvest, which stretches from the end of August to mid-October, is done exclusively in the traditional way, by hand, to ensure quality. This allows for better selection of the grapes and reduced oxidation. Above all, it maintains the relationship between men and vine.

raisin noir écrasé

In the cellar

The most important thing to succeed in making a wine that reflects its terroir and its vintage is to have a healthy harvest. If the harvest is healthy, intervention in the cellar can be minimized. That is why we try to interfere as little as possible during the winemaking process.

All our wines ferment with indigenous yeasts. Each grape variety is vinified separately according to its characteristics and ripeness. The extractions of tannins and polyphenols is mainly carried out at the beginning of the alcoholic fermentation to obtain softer tannins.

The wines are then aged in oak barrels or in stainless steel vats.

Sulfur dioxide (SO2 or sulfites) is used to the bare minimum and placed strategically.

The lunar calendar is also taken into account for various operations in the cellar. The gravity exerted by the moon raises the potential of our wines.