Our grapes are all picked by hand and transported in small crates to the cellar. We sort without material and technology excess. Our only criteria is to keep healthy grapes with diversity, a complexity factor.
All grapes, after destemming without crushing, are vatted through gravity. Each container is sowed by its own “pied de cuve” (foot of the tank). We can perform a light settling through cold in the first 24 hours for even more purity.
The fermentations are carefully carried out with velvety extractions. To us, the fermenting phase is a time of preservation of aromas and allows the elaboration of the attack and mid-palate. The finish will get constructed gradually, at controlled temperature, during the fermenting maceration.
When drawing off the wine, we separate it in 3 entities: the free-run wine, then the fine lees and finally the press wine which will finish sweetening in amphoras before joining the assemblies. Lees are used to feed the wine during ullage.