The harvest date is crucial. They occur when we believe that the balance between sugar and acidity is optimal and when the maturity of the berry is representative of the vintage.
In order to keep the quality of the harvest as much as possible and to reduce the crushing of the berries, the harvests are made in small crates. After pressing the must are decanted and we put then in barrel at the middle of the alcoholic fermentation.
We work with important turbidities in order to promote the intensity and the complexity of the wine.
We select them so that they come to bring to the wine finesse and elegance. Tasting is our best tool to adapt our interventions during the vinification until bottling.
The operations of pigeage, pamping over and devolting are decided according to the results of the tasting. All vintages are different and require an important adaptation of our practices.
In white as in red the aim is to use as few inputs as possible and also to intervene as little as possible so that the terroir of each appellation is expressed. These choices are obviously only possible because the quality of the grapes is irreproachable.
