In the vineyard.
You can only make a great wine with good grapes, which have reached ripeness and in perfectly healthy conditions, which necessitates daily work in the vineyard.
The work begins in the middle of winter with pruning, in order to distribute the bunches of grapes as much as possible. Then comes the green harvesting in the vineyard.
This includes a set of measures which begin during the spring with disbudding, shoot and bud removing. Once the summer heat arrives, the vine redoubles its strength and grows rapidly. Then we have to lift the vine to force it to remain trellised.
We continue with leaf-thinning to enable the sun to give the grapes optimum ripening, avoiding humidity which could cause rotting of the berries. This work is done entirely by hand.
The harvest.
The harvest is the fruit of the whole year's work. Nature decides the time to harvest, whereby the grapes are picked at perfect maturity.
Picked by hand, the bunches are put in hampers to avoid the effects of packing and then quickly brought to the wine cellar to be stemmed.
The grapes are then sent to small concrete tanks, a guarantee of good thermal inertia.
In the cellar.
Our work in the wine cellar is the essential step. We pick all our grapes by hand, they are then stemmed and left to macerate.
The winemaking method used is called pumping over : the juice is pumped from the bottom of the tank and poured onto the cap. It allows us to perform quality load shedding, and to offer a homogeneous exchange between the juice and the marc.
This allows a gentle extraction which sublimates the grapes into wine. We also select natural yeasts which drive our fermentations. Fermentation can last up to five weeks. The subsequent aging takes place in barrels.
The maturing in the woods lasts on average 18 months.
