Organically farmed since 2002, our vineyards are weeded by hungry sheep before bud break, mechanically thereafter, and when the soil is tilled, the organic matter is turned into the soil.
To give the vines a helping hand, we apply homeopathic doses of biodynamic preparations regularly.
Individual bunches of grapes are harvested into crates in the cool of the morning, to arrive at the winery undamaged and at low temperature, thus avoiding oxidisation. A manual harvest is three times more expensive than using machines but it's worth it to be able to start the winemaking process with the grapes in perfect condition.
The use of indigenous yeasts, those that are naturally present on the grapes as they mature in the vineyards, allows the fermentation process to start and progress at its own speed. Our only intervention is temperature control via the cooling system integrated into our stainless steel tanks.
Destemming and Crushing
The berries are stripped from the stems in the destemmer then the grapes are crushed very gently to order to reduce the risk of astringence, before the pumping into stainless steel tanks.
When using natural yeasts and minimum sulphites, temperature control is one of the only weapons you have.
Some wines like to pass the winter in wood and here we use old 600 litre oak barrels from France's renowned Allier region. To keep it subtle, only a small proportion of new oak is introduced into the cellar every year.