The nature of the soils and the steep slopes mean plenty of hard manual work in the vineyards and during the harvest. We place picked grapes in perforated crates that can weigh up to 18kg when they are filled.
Often the steep slopes and narrow terraces mean the crates are carried manually to the end of the row, where they are collected and taken to the cellar for vinification.
To make up for the hard labour required on the land, we have equipped our cellar with every type of device that will make life easier for us while ensuring top quality.
Our philosophy is one of replacing “cellar chemistry” with “cellar physics,” both during the initial grape processing (fruit refrigeration, maceration on the skins in pneumatic presses, controlled fermentation temperatures) and during vinification and bottling (cross-flow filtration, racking and bottling in nitrogen-rich atmosphere).
We use stainless steel vats for vinification and wine storage, connected to a control unit that allows us to programme the most suitable temperature for each processing stage and each type of wine.
All this means the wine is preserved in the best conditions, allowing us to limit the use of added antioxidants and we are able to work mainly without chemical additives.
Our barrel room is home to acacia and oak tonneaux that we use only for ageing and/or fermenting just two types of wine.
The cellar is boasts a dark, climate-controlled storage areal where we keep bottles before they go on sale and which prevents the wine from suffering due to changes in temperature or being harmed by contact with light.