SKILLS AND PRODUCTION

Our work in the winery is carried out year round by 5 operators, and over the period June - December around twenty people come to reinforce the team.

The vinification techniques used are adapted each year to the grape varieties and the quality of the grapes harvested, in order to respect their characteristics the best. The work in the cellar is precise and supervised by our oenologist, Valentin.

White winemaking techniques

Pneumatic pressing with an optimized cycle to limit oxidation and color extraction. Clarification after 2 days of cold settling. Yeasting with strains selected for their ability to reveal the aromas of each grape variety. Alcoholic fermentation in concrete vats for 15 to 20 days between 14°C and 16°C. Aging on the lees or mixing the lees depending on the cuvées. Aged in stainless steel vats to preserve freshness until bottling between December and April of the following year.

Rosé vinification techniques

Direct pressing with a pneumatic press with an optimized cycle to limit oxidation and color extraction. Gentle clarification (flotation) then adding yeast with strains selected for their ability to reveal the aromas of each grape variety. Alcoholic fermentation in concrete vats for 15 to 20 days between 14°C and 16°C. Aged in stainless steel vats to preserve freshness until bottling.

Red winemaking techniques

We work in traditional vinification, with bi-daily tasting of the vats, which allows us to control the extraction and the structure. Maceration under must for 2 to 4 weeks depending on the cuvées, in order to work on the smoothness of the tannins. Aging on fine lees in order to preserve the aromas and promote soft and round tannins.