Winemaking

  • Winemaking

    In order to make wine in the best possible conditions, we are equipped with some fifteen underground enamelled vats and some thirty stainless steel overhead vats. They are all fitted with temperature control systems which allow us to control the temperatures to the nearest degree during all the winemaking steps.

  • Winemaking

    We have two barrel cellars which comprise some fifty oak barrels of 228, 400 and 600 litres of all ages and 228-litre acacia barrels.

  • Winemaking

    The winemaking is developed according to a well-planned process. We have set up a HACCP tracking system so that we can assure quality, monitoring and safety all the way from the vine to the bottling and marketing.

  • Making wine with Sauvignon Blanc

    On arrival at the winery, the whole harvest is sorted by hand. Then the fruit is destemmed. This operation consists in separating the grapes from the stalks, which avoids finding too obvious vegetable notes in the wine.

  • Making wine with Sauvignon Blanc

    The fresh harvest is then delicately pressed in our pneumatic presses. The press cycle is adapted according to the harvest in order to extract the best fruit. The grape juice is then conveyed into our temperature controlled stainless steel vats to gently start the alcoholic fermentation.

  • Making wine with Sauvignon Blanc

    During the entire winemaking process, the temperatures are strictly controlled.

  • Making wine with Sauvignon Blanc

    This control allows us to preserve to the maximum the wine's delicate and complex aromas. The wine then undergoes ageing on fine lees for a more or less long time according to the varieties.

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  • Making Pinot Noir into a red wine

    On arrival at the winery, the whole harvest is sorted by hand and then destemmed. The fresh harvest is then conveyed directly into the winemaking vats. We perform a cold pre-fermenting maceration for 4 to 6 days.

  • Making Pinot Noir into a red wine

    After alcoholic fermentation, we hot macerate post-fermentation, gravity run off and then devatting. Malolactic fermentation is performed in our temperature controlled stainless steel vats.

  • Making Pinot Noir into a red wine

    When this fermentation is finished, one part of the wine is aged for a year in 228-litre barrels of French oak to confirm its complexity and fineness (2 or 3 year old barrels/medium heat).

  • Making Pinot Noir into a red wine

    The second part is put into temperature controlled stainless steel vats. After collective tasting we produce a final assembly before bottling.

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  • Making Pinot Noir into rosé wine

    On arrival at the winery, the whole harvest is sorted by hand and then destemmed. The fresh harvest is then delicately pressed in our pneumatic presses. The press cycle is adapted according to the harvest in order to extract the best fruit. 


  • Making Pinot Noir into rosé wine

    The grape juice is then conveyed into our temperature controlled stainless steel vats to gently start the alcoholic fermentation.

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