In the Vineyard
The vines are grown using organic and sustainable practices in respect for their environment. The vineyards are completely herbicide free with the soils worked mechanically. Manual leaf plucking and green harvest allow better ventilation to insure protection against disease and ideal fruit ripeness.
In the Cellar
Vinification is conducted to express the different terroirs. The grapes are sorted into concrete tanks where the wines undergo a cold maceration of approximately 5 days before fermentation begins. Once fermentation has finished the wines are gently basket pressed and returned to concrete tanks or foudre (big barrel 1500 - 3000 litres) to begin malolactic fermentation. Following this they are racked into oak barrels, (20 - 50 % new oak) where elevage lasts 15 - 20 months depending on the cuvée and vintage.