In the vineyard:

We like the idea that our wine is remarkable because it allows us to identify a region, a type of soil, an exposure, a grape variety and ancestral know-how. Expressing the uniqueness of our terroirs is our priority. Producing wines faithful to our values of high standards, curiosity and generosity drives us. We want to stand in time by perpetuating an artisanal winemaking tradition. The men and women who work throughout the year, following the seasons, to take care of the vines and the wine, play a vital role in this adventure. We are considering adopting gentle pruning in order to perpetuate our vineyard. We adapt our work to the needs of each plot: age, grape variety, soil type. We seek balance in order to think of the vineyard as an ecosystem rather than equipment. We work the clay soils to obtain a filtering texture while freeing the vines from their competitors. The manure is mainly of animal origin, we favor cow manure. We carefully select the buds. Sulfur and copper treatments are minimal and combined with plant extracts. The harvest is entirely manual, with systematic sorting. The harvest is always an opportunity to experience a moment of sharing and meetings.

In the basement:

The filling of the press or the vatting is done by gravity with little or no sulfur. Pressing is gentle (1.5 bar max). When there is settling we do it only by cold. Our fermentations are spontaneous or aided by the development of a stock. We choose not to filter our red wines, however we filter our whites on land. The addition of sulphite can take place before application but is not systematic and does not exceed 20 mg per liter. We want to develop wines by promoting the potential of each plot according to the vintage. We provide an interpretation through choices of pressing, maceration, racking and aging time without ever modeling a process. We strive to listen to and adapt to the directions the wine is taking. The use of sulfur is minimal and in an antiseptic principle. We happily expose wines to oxygen with the idea of strengthening them. All the grapes come from the estate. We are in organic conversion with the ECOCERT organization, the labels are above all a means of making our practices more understandable for consumers and partners. We plan to continue our approach with certification in Biodynamics.