L’accomplissement harmonieux entre les terroirs et les hommes
Nature, our sol prime contactor
There is still an area where man must submit to external laws the world that Mother Nature controls, organizes and enriches.
The culture of the vine is integrated into this system.
If the four seasons generally define our major works and activities, we need to adapt almost on a daily basis.
The unavoidable periods for the wine grower's activities:
November to Marche : vegetation rests
•wine making and ageing of wine
•pruning (190000 vine-stocks)
March and April : budburstle
•pruning must be finished
•April and May leafing :
May and June: blossoming
•Trellising. Tie the tension wires on the top hooks and slide the shoots in
•renewal of the vineyard, planting from 0.75 to 1 ha year
•start the first treatments
June and July : berry set or fruiting
•trim the branches
August : veraison
•preparation of cellars for harvesting
August and september : maturation
All year :
•bottling and marketing
•and above all dedicate a maximum of time to welcome you and invite you to taste our cuvees.
All year long, we stay attentive to the vineyard and to nature so that we can act and react quickly and efficiently to their needs.The year 2016 has confirmed the benefits of this approach based on attention and the implementation of rapid and effective actions.
Thus, we harvest at the optimum maturity. In addition, mechanization allows us to harvest as the maturity of the grapes evolves.Still in the concern over quality, pressing is carried out with pneumatic equipment, protected from air and oxidation non-aggressively.
After settling for about 12 hours, the juices, separated from the residue dregs, are stored in underground or open air vats for fermentation. Temperature control optimizes the alcohol production yield of the yeast.The white wines coming from the "white rocks", after a thirty days fermentation, are left in vats on their lees until bottling at the end of March.
By contrast the "black rocks" wines are stirred after fermentation. This action resuspends the yeasts giving body to the wine and favoring the development of aromas.
The rosé wines benefit from a short maceration (one day) so that the skin of the grapes influences the juices.
The red wines have a ten days maceration. After the alcohol fermentation, the malolactic fermentation takes place, involving the transformation of malic acid into lactic acid by the action of bacteria. This has the effect of stabilizing, softening and enhancing the wine, while strengthening the colour.
Conclusion: Our aim is to be at the forefront in both the winery and the vineyards in our concern for quality .