Sustainable agriculture since 1996.
In conversion to organic farming since 2012.
AB certification in 2015.
Organic treatments, natural and vegetable fertilisers. Grass cover and
of the soil. Single cane pruning.
De-leafing and green harvesting by hand in June/July and, depending on the vintage, a second green harvest in August.
a second green harvest in August.
Hand-picked with an initial sorting directly on the plant and a second sorting by hand after destemming.
The grapes are hand-picked after destemming.
Vinification and ageing
Vatting period of 4 to 6 weeks (depending on the vintage and plot) with cold maceration before alcoholic fermentation in stainless steel vats and temperature control system.
Cold maceration before alcoholic fermentation in stainless steel vats with temperature control.
Aged in barrels on fine lees in Allier French oak (fine and extra fine grain) for 14 to 16 months depending on the vintage.
14 to 16 months depending on the vintage.
100% new barrels and selection of these barrels to finalise the blend (different depending on the vintage).
depending on the vintage)
No fining, light filtration before bottling on the estate. Heavy bottles with quality corks.