A vision
Rather than accepting the cycle of chemical products, the idea is to promote all the biological and biodynamic processes that allow us to obtain living and stable soils, healthy vines in a preserved environment and great terroir wines.
The vineyards
The vines grow in a temperate oceanic climate with continental tendencies and an average annual sunshine of 1,831 hours per year.
They are exposed due East, at an altitude between 250 and 350 m, on a clay-limestone subsoil.
In 1996, herbicides and acaricides were abandoned.
The estate began its conversion to organic farming in 2001 and became certified in 2005.
Over time, biodynamic practices have been applied. Since the 2018 vintage, all the estate's wines have been certified biodynamic by Demeter.
Today, the soils are very lightly worked, or not at all. Cover crops are sown and trees are planted within the plots.
The cellar
The cellar is merely a means of transporting our grapes into bottles using the most traditional winemaking methods.
- Hand-harvesting of grapes at optimal ripeness
- Refrigeration of the grape harvest
- Careful sorting upon receipt and gravity- fed vatting
- Working with whole clusters
- Indigenous fermentations
- Aged for approximately 12 months in oak barrels and 6 months in vats
- Processed by natural racking, clarification and stabilization, without filtration
Apart from a slight dose of sulfur if necessary, there are no oenological additives in our wines.
It's the obligation to harvest and vinify perfectly healthy and ripe grapes. It's working "without a safety net".
The estate produces wines that live up to its standards: the symbiosis of a grape variety, its terroir and a tradition over the vintages.
