18 46 8580 KM
The estate includes 8 hectares of vines in the commune of Calce (and a little in Baixas), cultivated using organic farming and biodynamic principles.
All work in the vineyard is carried out by hand by Mathilde and Séverin (pruning, spring work, initial treatments with Bordeaux mixture and sulfur, herbal teas, infusions, 500P, harvest). Only the soil work and certain treatments are carried out mechanically. Our philosophy aims to reduce the carbon footprint of our professional activity as much as possible.
The plots are located on varied terroirs, such as schist, marl schist, limestone or even calcareous marl. This wide variety of terroirs present in the commune of Calce is atypical and quite unique.
The work in the cellar is done with respect for each terroir and in the most natural way possible. The grapes are vinified independently for each plot, without inputs (indigenous yeasts, no or very little addition of sulfites). There is no fining, no filtration. For the whites, the alcoholic and malolactic fermentations are carried out in 228-liter barrels, in demi-muids (10 years old) or in foudres (2100 l) then racked about a month before bottling. The reds are vinified in concrete vats, often in infusion (whole bunches and direct pressing) with short vatting (between 6 and 15 days), then transferred to demi-muids (500/600 liters) and sometimes in concrete vats. In any case, all our wines are aged in wood.
We produce between 14,000 and 20,000 bottles.
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