Hand harvesting & Single plot wines

Harvesting is done by hand and when the balance is optimal, based on a daily tasting of the berries and a visual examination as the harvest approaches.

For white and rosé wines, the grapes are pressed directly, a light cold fermentation is carried out in stainless steel tanks or concrete vats depending on the wine. Indigenous yeasts are preferred and malolactic fermentation is not sought after.

For the red wines, macerations and alcoholic fermentations occur in concrete or stainless steel vats. Fermentations, with indigenous yeasts, take place on partially destemmed or full clusters, depending on the cuvée. Extractions are carried out by gentle pump-over.

The reflection on the adaptation to the vintage frequently leads, beyond the parcel vinifications, to co-fermentations of compatible grape varieties (grenache/mourvèdre, grenache/cinsault).

Tailor-made Ageing process

Different ageing processes are possible depending on the vintages: maturation in vats, in Burgundy or Bordeaux barrels, or in natural sandstone containers of different volumes. For red wines, malolactic fermentation occurs naturally after alcoholic fermentation, in vats or in barrels.

The ageing takes place in our temperature and hygrometry controlled cellars.

Finally, after appropriate maturation the bottling is performed at the estate when the wine is considered to have reach its full potential