The vine is a living organism that reflects the care it is given.
This is why we use only organic fertilisers, practise ploughing and natural grass cover, encourage the mycorrhization of young plants, and favour sustainable vineyard management.
These lands are our heritage — it is essential to preserve them.
To protect the harvest, all grapes are hand-picked.
The white wines (Chardonnay) are first crushed and then pressed. Fermentation, carried out exclusively with indigenous yeasts, takes place entirely in French oak barrels and can last until the following spring. This method requires great care but imparts finesse and complexity to the wine. Ageing on the lees lasts between 10 and 12 months.
For the red wines (Pinot Noir), our vines are pruned in cordon de Royat, the traditional pruning method for Pinot Noir. The harvest is mostly destemmed, with a small proportion of whole clusters retained.
Vinification lasts about a month and unfolds in three stages: one week of cold maceration, one week of fermentation (exclusively with indigenous yeasts), and two weeks of maceration and extraction. This gentle and gradual process preserves the aromas while ensuring balanced extraction.
We aim to craft wines where fruit, freshness, body and tannins are in perfect harmony, favouring elegance and finesse.
Ageing, carried out entirely in oak barrels, lasts from 10 to 18 months. A proportion of new oak (20 to 30%, depending on the appellation) enhances the wine without overpowering it with excessive wood influence. This stage gives the wine structure and develops its aromatic expression while preserving freshness.
Winemaking is not an exact science — it is a true alchemy, where intuition plays a vital role, as each year and each vineyard plot is unique.
