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Our savoir-faire ...
... Tradition |
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We practise semi traditional culture. The vineyards are hoed in winter and ploughed up in the spring, in order to force the roots to delve deep for nourishment. This guarantees the grapes the typicity of the soil. By allowing rain water to penetrate the soil, it also avoids too rapid an erosion of the earth. Weeding in summer and reasonable disease protection guarantee a healthy harvest. A meticulous selection of the seedlings, together with ruthless and green pruning make it possible to control quality and yield. It is our conviction that the great wines begin their life in the vineyards. As for the RED WINES, fermentation is done naturally, without the addition of yeast, and for 12 to 15 days according to the years. Cap punching in the tanks takes place twice daily. The fermentation temperature reaches up to 30°. The maturing is done in oak casks, with the sole aim of allowing the wines to mature during a period lasting anything from 12 to 18 months. Only 5 to 10% of the casks are renewed depending on the vintage. The bottling is carried out after malolactic fermentation and a slight filtering. |
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The alcoholic fermentation of the white wines is done between 20 to 22 degrees, so as to allow the CHARDONNAY to preserve its freshness and its aromas. The maturing is carried out in oak casks (10% of casks are renewed) and lasts only 9 months. The lowering of the temperature during a short period facilitates the tartaric precipitation.
Before the wine is bottled, and after the malolactic fermentation, the white wines are fined. These methods of growing, wine making and maturing are the result of the desire to obtain authentic wines, accentuating the typicity and elegance of the grape variety, whilst allowing our soils to reveal their diversity and richness. It stands to reason therefore that our wines are not very woody. |
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