Our working methods

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Vine growing

“It’s also the time where we take care of the soil. One row out of two is grassed with a temporary grass made of a mix of various plants with the purpose of creating the largest possible biodiversity and insect shelter…”

The harvest

“The grape is manually harvested by our staff of trustworthy, 15 to 18 years old, vintagers. The buckets of grapes are emptied into containers, which in turn are placed on trailers…”

The winemaking

“We let Mother Nature do the work, with terroir yeast whenever possible except if there’s some grey rot in the grape skin. The fermentation temperature is between 18 ° C to 25 ° C…”

The bottling

“Bottling is done from April to September, according to the variety of the wine… The bottling machine is thoroughly sterilized before it is started up. […] We require the most comprehensive hygiene for the bottling process…”