In the vineyard
We work daily in our plots, which allows us to follow up on our vines and grapes in a rigorous and reasoned way.
At the beginning of the winter, we replant the missing vines in order to keep a constant production. Then, from December to March, we prune the vines manually with electric shears. The soils are also worked during this period (ploughing, ridging, hoeing) in order to reduce the use of herbicides.
Between April and June, we practice the disbudding to manually remove the useless buds and those which would involve a too important production.
In the spring, we start the phytosanitary treatments. We take care to limit the use of phytosanitary products to what is strictly necessary while carrying out an effective fight against diseases and pests of the vine, which could alter the quality of our production.
The month of June is dedicated to the “accolage”, that is to say to maintain the vegetation of the vine thanks to the raising of wires on each side of the row. This allows the best possible exposure of the leaves for an optimal maturity.
Throughout the summer, we carry out regular trimming (shearing of part of the foliage), which improves the sunlight and favors the good maturation of the berries. This also allows us to limit the accumulation of vegetation, thus reducing humidity and the development of diseases.
In the cellar
Harvesting generally takes place during the month of September with the help of a harvesting machine. The precise date varies according to the climatic conditions and the optimal maturity of the grapes.
Right after the harvest, the grapes are pressed with a pneumatic press which allows to obtain a quality juice and then vatted by plot.
The alcoholic fermentation lasts from 10 days to 3 weeks, at a controlled temperature (18 to 19°C maximum) thanks to the use of stainless steel tanks equipped with a thermoregulation system. This low-temperature fermentation allows the wine to retain all its aromas.
Three months after the end of fermentation, we carry out the first racking to separate the clear wine from the lees, except for our “Clélie” cuvée which will remain on the lees for one more year.
From this date, the wines are blended by terroir, according to their characteristics, in order to produce wines as pleasant as elegant, where the terroir expresses itself with finesse.
