With the benefits of several decades of experience behind us, we are constantly seeking to improve the quality of our wine-making by adopting new techniques
pellicular maceration cold stabilisation use of gas in white wine production.
We are also improving our mastery of each of the stages involved in the production of our beloved wine : (grape picking and transport, reception at the storehouse, pre-pressing and pressing operations, decanting, primary fermentation operations, alcoholic and malo-lactic fermentation, maturing, clarification, blending and bottling).
Once delivered, the harvested grapes are destalked and then transferred to maceration vats for varying lengths of time, depending on the desired result and the quality of the harvest. They are then removed from the vats, pressed normally and decanted. The fermentation process can then be started.
The harvested grapes are destalked and then pressed. The grape must is then decanted for the first time, after which it is left for several days at 5° (exact time to be determined). When the optimum result has been achieved, the must is decanted again and the fermentation process can then begin.
Systematic use of CO2 during primary fermentation operations for white wines.
A word from the oenologist
When we’re evaluating the results of a wine-making campaign, we realise that it’s our passion for the trade that guides us at all stages of the process, helping us to base our judgements and decisions on respect for the raw material: the grape.
With the benefits of several decades of experience behind us, we are constantly seeking to improve the quality of our wine-making by adopting new techniques 
pellicular maceration 
cold stabilisation 
use of gas in white wine production. 
