Where modernity, nurtures tradition
The vineyard exends over 26 hectares (65 acres). No inorganic fertilisers nor herbicides are used.
It started its transition to organic production in 2010 and will be fully approved in 2013.
It is thanks to constant working of the soil and sub-soil together with a few organic compounds that the terroir can completely express its identity. The harvest is carried out manually with rigorous selection of healthy grapes at the sorting table in the winery.
The yields have been voluntarily limited to 2000 to 2500 litres per hectare, these figures being weil under the maximum yields allowed by the appellation.
Wine making and ageing
Grapes are fed by gravit y into the fermentation thermo regulated stainless or concrete tanks. The tanks are provided with a pigeage system (punching of the grape cap).A cold and a warm maceration are done together with a long ageing for the red wines.
White wines are aged in oak barrels whereas red wines are aged in foudres, demi-muids or concrete tanks depending on the cuvee.