À the vine
Small estate of 2.18 hectares located in on the southern slopes of Puy de Corent (in the center of the Puy-de-Dôme department). I took over these hectares of vines a cooperator in March 2022. Planted during the years 1980-1990, these vines previously belonged to the Montorier family. They are made up of half chardonnay and gamay (beaujolais). The soil is predominantly clay-limestone although a little basalt is present here and there.
Concerning the work of the soil, one row in two is worked; (branded) every year and the maintenance of the cavaillon is done either at a later date. the brush cutter is at the right position. the pickaxe.
The vines are pruned in guyot-poussard in order to preserve the flow of sap.
The treatments used are copper and/or sulfur (biological products). A supplement can be used from time to time other such as garlic decoctions, etc.
Strict budding is practiced. in order to limit yields (therefore preserving the vitality of the vine) but also to improve the quality of the vines. of the harvest. The harvest is exclusively manual in order to preserve the integrity of the grapes. grapes which are subsequently transported in boxes the cellar.
À the cellar
A sorting is carried out; prior to the vine if necessary (dry, damaged grains, leaves, etc.).
Once the harvest is complete; In the cellar, it is poured directly into the vats (previously inerted with CO2) for the reds. White is as for pressed him in the wine press ratchet.
Tasting and daily monitoring of the vats during fermentation (addition of inert gas if necessary). The reds are vinified semi-carbonic and debottlenecked according to the desired final result. For white, low temperatures are maintained.
All wines are vinified in fiber vats (barrel aging for certain vintages), without yeasting, limiting inputs (no fining or filtration) and pressed with a wine press. ratchet.
The wines are bottled manually and by gravity.
