The harvests, their methods, the winemaking, its techniques, are very different depending on the type of wine.

For white wines.

We harvest very early in the morning (5 a.m.) to receive a fresh harvest in the cellar in which micro-organisms do not develop, then bring them more quickly to the desired temperature (4°C). Having a single operation around the cellar is also very important for preserving the aromas so sought after in white wines. The grapes arrive at the cellar in less than 10 minutes after being picked. Our front-loading pneumatic press allows skin maceration for 3 or 4 hours before pressing. The musts ferment at 14°C and partly in specially selected new barrels.

For rosé wines.

The first specific work is done in the vineyard with a choice of plots, then management adapted to rosés. The harvest takes place a few days before the ideal date for the reds to maintain a high level of freshness in our wines. The process of the grapes is then the same as for the whites: Maceration, Pressing and Fermentation at low temperature.

For red wines.

From the start the process is different. The vine is worked to obtain over-ripeness of the grapes which will highlight the fruit and roundness. From then on, the harvest is done as late as possible depending on the climate and the condition of the bunches.

The berries are then sorted and brought into the vats. The process is then very empirical and different from one year to the next. This is where “know-how” is essential.

Winemaking is controlled with the temperature of the juice and the marc, the mechanical actions used and their frequency. A daily tasting allows you to modify the parameters. Perfect knowledge of the terroir and perception of the vintage are essential here.