Works & seasons

We ourselves carry out the work on the vine over the course of the seasons (pruning, burning the vine shoots, tillage, pulling back, trimming back, treatments and green harvesting), as well as the actual production of the wine (topping up, racking and fining). The harvest is done by hand and takes approximately a week. Our winemaking process is traditional: the grapes are de-stemmed, crushed, cold-macerated for a few days then trodden down on a daily basis. The process of fermentation is carried out naturally at low temperatures. After a period of 2 weeks in vats, the wines are brought to the cellar and aged over 18 months. Whenever possible, the red wines are not filtered. As for the white grapes, they are pressed immediately after being harvested and once the must has been purged, are stored in the cellar in barrels for the duration of the alcoholic fermentation process. They are filtered and bottled after a year.