Our cultivation practices

Quality and the environment

The average age of the vineyard is 40 years. In addition, because we are concerned about the quality of our wine and the environment, we practise “integrated vine-growing”. The soil is weeded mechanically and manure is essentially made up of composted bovine manure from organic farming.

Yields are controlled by early debudding and green harvesting at the end of July. In order to obtain optimum alcoholic and phenolic ripeness, high trimming and manual leaf removal are carried out on the ‘rising sun’ side at the end of June and beginning of July.

Harvesting, vinification and ageing of the wine

The grapes are harvested by hand and transported in crates.

Vinification remains traditional and is adapted to each vintage in order to preserve all the qualities of each year.

The red wine is matured in oak barrels for around 12 months, which are renewed every 3 years.

The white wines are partly matured in oak barrels (50%), which are also renewed every 3 years.

Bottling generally takes place between the fifteenth and twentieth month following the harvest.