The work of the heavens ends when our grapes arrive in the winery, but ours continues, beneath the earth, protected from the elements. The qualities we work so hard to nurture in the vineyard must be carried through to the bottle, preserving every aroma along the way.
The Sauvignon grapes are sorted as needed and pressed immediately. Our pneumatic presses allow for a slow, precise extraction, an essential step in obtaining pure juices that will become fine white wines. After overnight settling, the musts are racked into foudres, barrels and stainless-steel vats of various sizes, where they ferment and age until their preparation for bottling.
In 2016, we renovated the white wine vat house. It was a glimmer of optimism in an otherwise disastrous year, when frost destroyed 90% of the harvest. Our guiding principle was simple: to tailor the size of each fermentation vat to its vineyard plot, allowing every parcel to be assessed and vinified individually.
By tripling the number of fermentation vats while maintaining the same overall capacity, we have gained an even more precise understanding of our terroirs. This same approach was introduced in our red wine cellar in 2007.
The Pinot Noir grapes are also sorted. For the most part, the grapes are destemmed and fed into the vats by gravity, with the berries remaining intact for maceration in small, truncated cone-shaped wooden vats. Thanks to the exceptional quality of the grapes, we are able to carry out gentle infusion-like extractions over long periods. Every day, after tasting the juices, we decide what needs to be done next: punching down, pumping over… or just letting time do its thing!
Our goal is to bring out the radiance and vibrancy of the fruit, while striving for depth and structure on the palate, underpinned by fine tannins.
When it comes to ageing the wines, each terroir and each vintage calls for different methods. Our role is to bring out their authentic expression, rather than transform them into something else. In general, the white wines are aged on the lees in wooden vats, stainless-steel tanks or barrels, while the red wines are aged primarily in wooden vats. The ageing period rarely exceeds 12 months.
Today, our wines contain low levels of sulphur (total SO₂ below 50 mg/L for the whites and below 40 mg/L for the reds).
Each year, we experiment with new methods in search of an even finer balance. Nothing is set in stone—we are constantly evolving.
Bottling and all subsequent logistics are handled on the estate, applying our usual exacting standards at every stage. The wax seals on our bottles are applied by hand, with each wax colour chosen to reflect the identity of the wine’s terroir. The bottles are then carefully labelled and prepared for shipment.
Behind every detail is a dedicated team committed to meeting customer expectations, organising every shipment to ensure our wines arrive on your table in the best possible condition.
