An attentive vinification

The harvest

  • We harvest during fresh nights.
  • We use a harvesting machine and place the grapes in small boxes of 880 lbs to protect the grapes.
  • All the grapes are manipulated with attentive care.
  • There’s never more than 15 minutes from the deposit of the grapes to the refrigerated tank to avoid oxidation.
  • Cold chain from the harvesting machine to the tank.
  • Pneumatic press: long cycles of 3 to 4 hours for a gentle pressing.
vendanges bio

Vinification

  • Application of the national organic vinification charter.
  • Optimisation of the dose of SO2.
  • Very few yeast addition, natural yeast is used for the red wines.
  • “Natural” vinification, no yeast nutrient is added.
  • We are very careful with the natural evolution of the wines. We let the wine follow its own way. We help the wine to develop without forcing its nature.
  • Regular laboratory analysis.
  • Grape varieties are aged separately before blending
  • The red wines are aged in oak barrels (25% of new wood) with a long maceration.
  • The white wines are vinified and aged in new oak barrels.
organic vinification