Our signature : ORGANIC
To be BIO
We are sincere organic producers and our daily winemaking work, skills and intentions all seek to express the terroir (all that is unique about our vineyards)
With organic certification, we intend to preserve the soil and its biodiversity. This excludes the use of artificial chemical products. It gives a more precise and personal touch to our wines. We also use Biodynamic principles. This is more than just organic: interacting with the ecosystem and the lunar calendar, it’s a way of life and a state of mind for observing, investigating and glorifying the wine and its origins.
Tried and tested
Our know-how and pleasure in the quality of our wine
Through our wines, you will taste the cycle of the seasons, the preservation and renewal of the Vine stock, through quality and know-how employed in working, planting, pruning and winemaking. Share the fruits of our art!
The vines
The land is ploughed traditionally, Guyot pruning is used. Nipping out the excess buds and all the field work is done by hand to maximise the harvest. About 100 days after flowering Olivier and Guy taste and analyse the grapes in each parcel to determine ripeness. Grape picking is done by a professional team and sorting of grapes is done on the spot: only the cleanest and ripest are transported to the winery.
The cellar
Our approach is minimalist, keeping it simple requires great awareness.
The grapes from each vineyard are vinified separately creating the individual vintage from each Terroir.
The red grapes, completely and/or partially crushed, are put in tanks. The alcoholic fermentation occurs with natural yeasts. Then the red wine is stored in barrels. They are slightly sulphured only after malolactic fermentation and before bottling.
The white grapes are totally pressed. The must is put in tank for the sedimentation of the biggest particles. This nearly clear must with only the finest particles is put in barrels to ferment. White wines are very lightly sulphured after pressing.
Bottling takes place 12 to 18 months after the harvest.
Our production is sustainable and we try to have a positive and responsible impact on your health and on the planet. We also act to support our fellow winemakers in the region: sharing equipment, taking part in associations…
The red grapes, completely and/or partially crushed, are put in tanks. The alcoholic fermentation occurs with natural yeasts. Then the red wine is stored in barrels. They are slightly sulphured only after malolactic fermentation and before bottling.
The white grapes are totally pressed. The must is put in tank for the sedimentation of the biggest particles. This nearly clear must with only the finest particles is put in barrels to ferment. White wines are very lightly sulphured after pressing.
Bottling takes place 12 to 18 months after the harvest.
Our production is sustainable and we try to have a positive and responsible impact on your health and on the planet. We also act to support our fellow winemakers in the region: sharing equipment, taking part in associations…
