In the Vineyards

We plow our vines, of course, but we do not use any treatment products made from synthetic molecules.
All the work we do in the vineyard and on the estate is done with the aim of producing healthy grapes, while preserving life in the soil, a varied fauna and flora, and a balance around the vine.

In the Cellar

After an initial sorting in the vineyard, the grapes pass onto a conveyor belt (called a “sorting table”).
The idea here is to control the quality of the raw material, which will determine the quality of the wine.
Everything that enters the cellar first passes under our eyes.
The grapes ferment with their own yeasts, specific to each terroir.
No oenological products are used during the vinification process.
Some vintages, such as the whites, are very lightly sulfited at the time of bottling to facilitate bottling and transport. Everything else is “sulfur-free.”
Thus, the wines express themselves fully, each with its own personality, and the notion of terroir is strong.

At the cellar

The cellar is a place for meetings and exchanges, where we love to share our passion and our beliefs.
In addition to tastings of our wines, we organize a multitude of workshops and tours to combine visual and taste pleasure.