From Fruit to Lees

During the harvest, the juices are directed straight to the barrels without static settling. Settling is actively carried out by alcoholic fermentation and overflow. The aim is to retain as much pulp present in the juices as possible.

The first alcoholic fermentation is carried out with the indigenous yeasts from the place, followed or not by a spontaneous malolactic fermentation. Sulfur is used very sparingly and only after alcoholic and/or malolactic fermentation. This will indeed be the only necessary additive.

The barrels are grouped parcel by parcel in stainless steel vats a few hours before being bottled in July.

Slow Maturation

It is in this place, far from the world and light, that our wines mature for at least 30 months.

The terroirs assert themselves, structure, soar, and refine. Organic aromas fade. The balance of our wines is based on rigorous choices made in the vineyard. The minerality is the result of a subtle balance between lignite clay and chalk, as well as more advanced maturities. The intensity and richness of our wines in salt and minerality stem from this.

Lees, the Mother of Wine

Lees are a fundamental element in the maturation and development of our wines. At the estate, the lees are present at all stages without ever being separated. They nourish, stabilize, and develop the wines during their maturation. They are separated from the wines only during disgorgement.