Our Expertise
Every decision is guided by close observation of each parcel and by the desire to preserve the character of our terroirs.
Tending with care...
Ploughing is carried out late in the season so as not to wake the vines too early, and the number of passes is kept to a minimum to avoid soil compaction.
New plantings are raised from mass selections taken from the estate's oldest vines — a choice that preserves the identity of each parcel over the long term.
Trellis height has been raised to increase the leaf canopy: promoting photosynthesis and naturally shielding the grapes from intense heat.
By hand, parcel by parcel
Harvesting is carried out entirely by hand, with particular attention paid to the ripeness of the grapes.
Harvest dates are determined parcel by parcel, according to the conditions of each vintage and the expression sought for each wine.
Precision and patience
Since 2020, the estate has had a single-storey winery that allows for smooth management of the harvest and vinification. All wines are vinified parcel by parcel, using indigenous yeasts.
For the reds, macerations are long — around 21 days. Ageing extends over 17 to 18 months, principally in Burgundian oak barrels, with a measured proportion of new wood.
For the whites, after direct pressing, ageing takes place mainly in oval concrete vats, in order to preserve freshness, energy, and purity of fruit.
