KNOW-HOW
VINE CULTURE
Throughout the year, many manual tasks adapted to each vine stock are designed to promote good exposure to sunshine, good ventilation and a balanced quantity of harvest to ensure the best possible quality.
Labeled as a level 3 High Environmental Value vineyard, our vines are cultivated in sustainable farming, without the use of weedkillers, in favor of the biodiversity of our vineyard.
The soils are regularly plowed, the vineyard is cultivated with respect for the environment, leaf stripping and manual work are meticulously practiced. Manual harvesting respects the optimal phenolic maturity for each plot.
The vines reach the nobility of age with an average of 45 years and all new plantations are done at high density.
VINIFICATION
The harvest, which begins at full maturity, is done manually during September-October. The Merlots are then de-stemmed, and sorted by hand on a sorting table, then vatted in thermo-regulated concrete vats whose volumes are adapted for plot vinification. We maintain the fermentations at 28°C for a gentle and measured extraction. Vatting times range between a fortnight and a month depending on the potential of each batch.
AGING
After manual harvesting and traditional vinification, the wine is aged between 12 to 15 months in French oak barrels. We select up to 3 different coopers.
The wines are clarified by fining with egg white, then racked every 3 to 4 months.
The wine is assembled and then bottled after several tastings and analyses, when it is considered optimal.
VINE CULTURE
Throughout the year, many manual tasks adapted to each vine stock are designed to promote good exposure to sunshine, good ventilation and a balanced quantity of harvest to ensure the best possible quality.
Labeled as a level 3 High Environmental Value vineyard, our vines are cultivated in sustainable farming, without the use of weedkillers, in favor of the biodiversity of our vineyard.
The soils are regularly plowed, the vineyard is cultivated with respect for the environment, leaf stripping and manual work are meticulously practiced. Manual harvesting respects the optimal phenolic maturity for each plot.
The vines reach the nobility of age with an average of 45 years and all new plantations are done at high density.
VINIFICATION
The harvest, which begins at full maturity, is done manually during September-October. The Merlots are then de-stemmed, and sorted by hand on a sorting table, then vatted in thermo-regulated concrete vats whose volumes are adapted for plot vinification. We maintain the fermentations at 28°C for a gentle and measured extraction. Vatting times range between a fortnight and a month depending on the potential of each batch.
AGING
After manual harvesting and traditional vinification, the wine is aged between 12 to 15 months in French oak barrels. We select up to 3 different coopers.
The wines are clarified by fining with egg white, then racked every 3 to 4 months.
The wine is assembled and then bottled after several tastings and analyses, when it is considered optimal.