Mother Nature’s work is complete when our grapes enter the winery, and here our work begins. Now we are duty bound to accompany the richness, that we have worked so hard to extract from the vine, as far as the bottle;
nothing must spoil the aromas contained in the grapes.

On arrival at the winery, the Sauvignons are sorted if need be and directly pressed so that the pulp does not oxydize upon contact with air. Our pneumatic presses allow a slow, precise extraction of the juices: this is the most important stage for obtaining pure juices that will go on to produce fine white wines. After settling overnight, the juices are racked and transferred to wooden or stainless steel vats and barrels of different sizes, where they will remain until bottling.

The Pinot Noir is also sorted; for the most part the grapes are destemmed and fed into the vats by gravity, with the clusters and berries remaining intact for maceration. This latter procedure takes place in small wooden or stainless steel vats. The quality of the selected grapes enables us to perform light extractions (almost like infusions) over lengthy periods. Every day, after tasting the juices, we carefully consider what work needs to be done: punching down, pumping over … or nothing (simply letting time take its course).
Our goal is to achieve a brilliant fruit quality, underpinned by fine tannins.