our principLes of Vinification

Be patient, observe and decide.

Optimise the quality via a good equipment

Everything is implemented to preserve the entirety of the grape, and master the vinification process:

  • harvested grapes are immediately taken to the vinification cellar thanks to dumpers
  • conveyors are used to avoid trituration of the grapes
  • a soft pressing is done through two pneumatic press
  • cooling systems are used to master the temperature of fermentation and maceration, and stop the fermentation of sparkling wines and wines with residual sugar (ex: medium, sweet)
  • a bottling line will allow the wine to be put in bottle at the best moment
  • the wines will be stored in a root cellar to master their temperature


The winery uses an air-conditioned chamber, efficient, and less expensive in energy for:

  • the malolactic fermentation of the red wines
  • the preservation of the wines dedicated to long ageing

Consider the profile(s)

11 different wines are realised every year with the rigour and patience they require.
The goal of the vinification manager is to realise original wines of character, in order to add value to the months of work spent among the vines and enhance the harvested grapes.
Three ranges of typical wines are obtained this way:

  • the young wines: slight, tasty, printanier (must be drunk within 2 years after the bottling)
  • the wines of character: more precise, richer (must be drunk within 5 years after the bottling)
  • the high-end wines: complex, refined, with potential for ageing for the still wines (10 years and more)


Be patient

Wines of Cabernet Franc and Chenin grapes require a bit of ageing in order to be completely ready to drink. Which means that the winemaker has to be patient and less interventionist, but also attentive enough to decide when the time has come.

The red wines made of Cabernet Franc and the dry white wines made of Chenin grapes are going to require at least 12 to 18 months of ageing.

Sparkling wines are going to require an average of 9 months sur lattes, but the main goal remains 24 months sur lattes in order to get the expected aromas and fine bubbles, and so that the wine can be enough winey.

The works is slow, barely interventionist, and targets an ideal maturation per profile of wine.