A soil …

“Allow the vine and its roots to explore the soil and transcribe, in the wine, the mineral fraction of the terroir …”

In its original state, the soil is a fragile environment where a multitude of elements, forces and living organisms, coexist. Sensitive to the importance of this balance, we intervene to improve the porosity of the soil, its capacity to retain the elements, to breathe:

By reducing the share of mechanical work to limit soil compaction.
Sowing among our rows of vines varieties of regenerative plants.

By activating and nourishing the soil by adding selected organic matter.

A vineyard…

“Give the vineyard the comfort needed to produce ripe, concentrated and aromatic grapes …”

The success of maturation depends on the climatic conditions of a vintage. But above all, it is closely linked to the right balance between the amount of fruit carried by the vine and its vitality. That’s why, from the pruning to the harvest, we consider each vine as a full-fledged individual:

By letting him grow at its own pace
By caring for him according to its needs

By demanding only what it can give
By treating the exposure of its foliage to the light.

A Wine…

“Restore the potential of grapes by accompanying wines in their natural process …”

Harvested manually, the grapes are conveyed whole in the press. Particular attention is paid to pressing, which lasts from 5 to 8 hours depending on the vintage, in order to better reveal the aromatic potential sheltered inside the berry.

After natural clarification by sedimentation, the juices ferment in tuns (imposing oak vats) over a period ranging from two weeks to several months depending on the vintage. It follows a breeding on lees to accentuate the delicacy and texture of the wine.

Wishing to preserve the purity and the elegance of our wines, we assume a minimalist use of the sulfur during the vinification.