After harvesting, our philosophy naturally extends into the cellar.
Upon arrival at the winery, the grapes are immediately sent to our pneumatic presses via a conveyor belt, allowing for careful sorting of the harvest if necessary. The pressing process, which is particularly gentle and respectful of the grapes, is then adapted to each plot and vintage, thanks in particular to long, tailor-made programmes.
Each cuvée is vinified separately, most often in small, single-vineyard batches, in temperature-controlled vats that allow for precise temperature control from the moment the musts are received. Alcoholic and malolactic fermentation are carried out until completion.
Therefore, after many years of reflection and adjustments, all of the wines now benefit from a long ageing process of at least nineteen months. This time allows for natural stabilisation, limits inputs and preserves significant ageing potential.
Very limited – or no – filtration and bottling under inert gas help to protect the wine’s aromas and structure. Every detail counts: careful selection of corks, high-performance bottling equipment, measured use of sulphur. Six months after bottling, SO₂ levels remain deliberately reasonable, but the wines are stable.
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