Our Work

Our Work

The development of our wines requires a rigorous, precise and careful work throughout the year, the vineyard and the cellar.

For the conduct of the vineyard we have an approch and follow an environment-friendly program

At the vineyard, we strive to respect the "terroir", the environment and biodiversity throughout the year. Our HVE (High Environmental Value) certification recognizes this work.

Each parcel has its characteristic that must be respected for having the most beautiful expression of "terroir".

The domaine has many small parcell on several village; so we have the advantage of being able to vinify several terroirs, different but complementary.
This diversity of terroirs is very interesant during the blend. This brings a lot of complexity to our different cuvees.

We're at your disposal to help you discover the wines in our domain. Elaborated with passion, you'll find these different wines with the same signature, concentrated, with the type and character of the grape variety and the terroir.

Always concerned about the quality of our wines, a permanent questioning is our aim for always serve you better.

Work at the vine

In winter :

  • Maintenance of the vineyard and the trellising
  • Pruning
  • Amendment following the analysis of soil

Spring / Summer :

  • Neat disbudding
  • Trellising and tying-up
  • Removal of laterals in front of the cluster of grapes. 
  • Selection executed in several passages to choose the best clusters of grapes
  • Vegetation control by a few trimming.
  • Protection of the vineyard
  • Work maintenance of soil

After all this long way to have very beautiful grapes, the harvest is coming.

Harvest and Wine

The harvest normally begins mid September.
We take many samples of grapes and taste the berries from the end of August in order to know the evolution of the maturity and make the harvest at optimal maturity and with the desired balance.

We vinify in vats small volumes in order to separate the different terroirs

The white wine making process :

  • 100% destemming
  • Skin contact maceration
  • Pressing
  • Racking
  • Alcoholic fermentation

We begin the alcoholic fermentation relatively low temperature, then it rises naturally very slow during thefermentation.
Fermentation lasts between 25 and 30 days.

According to the terrois, the wine is made in vats or barrels.

The red wine making process :

  • 100% destemming
  • Vatting
  • Cooling to 10 ° C
  • Pre-fermentation maceration of 4 / 5 days
  • Alcoholic fermentation with temperature control
  • Hot post-fermentation maceration  with a very precise monitoring of the tasting
  • Racking

The tasting will allow us to refine the date of devatting.
The fermentation lasts between 25 and 32 days.


We are in October with the alcoholic fermentation finished, now begins the process of ageing of the wines.

The maturation is done in wood for 8 to 15 months depending on the "cuvée".

We use different containers volume : wooden tun, half muids (600L), barrels (228L), again depending on the terroir  and "cuvee".
In barrels, ageing is on lees with regular stirring.

Assembly and bottling

At the end of the ageing and just before the bottling we carry out a tasting to make assembly of the different “cuvées”.

Then comes the bottling that we do ourselves with our own material & equipment  at the domain.

From pruning, during which we think about harvesting, to bottling……these are the many steps required to produce a wine of high quality.


Every year we must adapt to the weather conditions and every vintage call for a different work and a perpetual challenge.

The years go by but they don’t look alike and this is where the winemaker sources his passion.

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