From vines to vats
January – February
In the vineyard
– Cutting : we select the best buds to guarantee correct fructification and good harvest.
– "Pliage" (folding): we fold and then tie vine shoots horizontally to the trellis in order to regulate sap flow.
In the cellar
– "Soutirage" (Transfer of the barrels of wine of previous vintage) : this important operation consists in eliminating unwanted sediments accumulated in the barrel bottom.
– New wine is put in barrels, with a pipe going directly from the vat to the barrel, to avoid any contact with air.
March – April
In the vineyard
- Removal of broken stakes and strings, and retighten of the strings.
In the cellar
- Bottling of the previous vintage.
May - June
In the vineyard
– The "épamprage" : we remove young and unwanted shoots to save only those on the branch called "sarment".
– The "levage" (lifting operation) : we angle shoots in the right direction.
– Plant treatment with natural products.
In the cellar
– Warming of the cellar : wine requires more attention to avoid production issues.
– Second "soutirage".
– Dispatching of the bottles.
July - August
In the vineyard
– Pruning : we cut and level ends of the shoots to boost vine blossoming. This is an essential step because vine can suffer from the "coulure" phenomenon, implying the loss of its flowers or fruits if it is cold or rainy.
- Leaf removal allows to let breath and light young bunch of grapes. In case of productive growth, we have to remove the surplus of grapes, to boost the maturation process. Thanks to this method called "vendanges en vert", we obtain sweeter and sourer grapes.
In the cellar
– Hot temperatures threaten grapes : we then cool down the cellar by opening it at night.
September - October
In the vineyard
– Time to harvest : dates of picking depend on grape ripeness and terroir.
In the cellar
– Time to clarify : we remove wine from the vat after fermentation to separate it from the marc. The following process coming is the malolactic fermentation.
– Vatting : harvested fruits are put into vats, in which they will macerate and create an alcoholic fermentation.
Fermentation conditions such as temperature and duration must be strictly respected.
November – December
In the vineyard
– Leaves fade and fall. We begin to cut the vines.
In the cellar
– Time to clarify : we remove wine from the vat after fermentation to separate it from the marc. The following process coming is the malolactic fermentation.
Visits and tastings
During our commented visits, you will discover our traditional vats and wine cellars, before going to the domain's shop, where you will taste the range and learn more about our methods.
Currently open from Monday to Friday
9:30 - 13:00
14:00 - 18:00
Visits availables on Saturday only by appointment.