> Cultivating the vines

We keep anti-malady treatments of the vines to a strict minimum, preferring to keep the land itself healthy through a carefully scheduled programme of ploughing. We allow grass to grow in a part of each vineyard and mow it regularly. The grass deprives the vines of easily accessible water and forces the root system deep into the ground. This minimises the need for pesticides and concentrates the specific qualities that each terroir brings to its wine.

Vines growing on the eastern slopes have their leaves thinned out around mid-July, the date depending on the prevailing weather conditions. This process is usually a manual one but can sometimes be mechanical.

To preserve our independence as growers and wine makers we are not part of any organised system or society of organic agriculture. This allows us to develop our own research, the object of which is to encourage the vine to protect itself and to strengthen its immune defences.

> Making chardonnay wines

Harvesting involves a manual selection of perfect grapes on the vine. These are then taken to the cuverie in specially designed stainless steel bins.

The wine-making process normally begins with the grapes being lightly crushed before pressing but if the vintage conditions require it then all of the grapes go directly into the pneumatic presses. After a light, cold racking of 6 to 12 hours, the juice goes into casks where the alcoholic fermentation, followed by the malo-lactic fermentation, takes place.

Then follows the maturing process in oak barrels (15% of which are new) and several blends may be produced depending on the nature of the vintage. The wines are kept in barrel for 10 to 12 months and, after racking, are blended together in tanks and left for 5 to 6 months in order to ensure perfect balance and equilibrium. If needed, fining and a light filtration will take place before the wine goes into bottles. The maturing process lasts from 16 to 18 months.

We are scrupulous in our efforts to prevent the wine from becoming oxidised and keep contact between the wine and the air to an absolute minimum in order to preserve its freshness and individuality.

Our wines go on sale to professional clients (restaurateurs, merchants, exporters etc) two months after bottling and are available to private customers after a year.

> Making pinot noir wines

Harvesting involves a manual selection of perfect grapes on the vine which are then taken to the cuverie in specially perforated baskets. Stored in containers, the grapes are left for a day at a temperature of 9 degrees after which a second triage – the removal of any less than perfect grapes – takes place with the aid of a vibrating table.

Once the grapes are sorted they are de-stalked and put uncrushed into vats where cold maceration takes place for 4 to 8 days. Once done, a further 10 to 12 days are needed for the alcoholic fermentation. The grapes are then removed from the vat, pressed and the resultant wine is racked for 48 to 72 hours and put in barrels, 20% of which are new.

The wine matures in barrel for 12 months, during which time the malo-lactic fermentation takes place. In September we rack and blend the different barrels for 5 to 6 months in order to achieve a balanced and harmonious wine. Bottling takes place during the winter, with fining and a light filtration if the vintage requires them. The wine-making process takes around 18 months in total.

Our wines go on sale to professional clients (restaurateurs, merchants, exporters etc) two months after bottling and are available to private customers after a year.