The profound desire to respect our raw material, the grape, guides our choices in the cellar and follows on from the work we do in the vineyard.

Selected, sorted, and harvested manually, our grapes are whole-bunch pressed in pneumatic presses. The slow pressing, at low pressure, varies from 6 to 12 hours and ensures a gentle extraction of all the aromatic subtleties of each berry. The juices flow by gravity into reception tanks located in the cellar.

After a static settling of the juices, the musts are placed in temperature-controlled stainless steel tanks where they begin their natural fermentation, without the addition of selected yeasts or chaptalization. Subsequently, this fermentation largely continues in our century-old wooden foudres (whose capacities vary from 1000 to 6000 liters).

Once fermentation is complete, the first racking is carried out with air.

Our wines are mostly aged on fine lees, sheltered in our old oak vats, for a period ranging from 6 to 10 months. Stabilization occurs naturally during the winter season.

To preserve the residual carbon dioxide from fermentation in our wines (which we consider a natural antioxidant), our wines are bottled on fruit, flower, or root days, before the intense summer heat. Fine filtration combined with the addition of a small amount of sulfur ensures good stabilization and preservation of the wine over time.

Human intervention in the cellar is kept to a minimum to allow the voice of our wines to express itself freely and fully through each vintage in which they were born.

This hand, a tireless witness to the life of our wines, is there to accompany the material in its becoming, but also to chisel, sculpt, and simply make it unique.