The vines draw their life from living soils

For us, wine-making begins in the vineyard. As we no longer employ herbicides, considerable effort goes into ploughing and earthing-up. Soil-working ends around July 15. If necessary, the vines are trimmed back to reduce soil-humidity prior to the harvest and prevent fungal rot making its appearance.
A great deal of work is done during the growing season. Picking is done entirely by hand.

White wines
Direct pressing
24 hours' static settling
Elevage in barrel (25% new wood)
Racking before new harvest in accordance with lunar calendar
Final elevage in stainless-steel vats followed by winter bottling.

Red wines
Harvested grapes picked-over on 2 sorting tables
100% de-stemming
Vatted by moving belt
Cold maceration at 10° for 8 days
10 days' fermentation, then another 10 days' maceration.
De-vatting (timing governed by results of tasting) into barrels
Elevage entirely in barrel (1/3 new wood)
Racking 12 months after harvest
Storage in stainless-steel vats
Bottling in February or March

An essential step towards high quality without which the vineyards would rapidly become an unmanageable jungle.
The domaine favours Guyot pruning for the white grapes and Cordon or Guyot for the red.

Last year's shoots that have been cut away fall to the ground and are then put through the chipper and used as fuel to heat the domaine's buildings.

After pruning, the stems are tied in to the lowest of the training wires. This helps to regulate the supply of sap to the buds and to organise the vertical training of the new shoots.

Soil that has been piled up around the base of the stocks is pulled back into the area between the rows.

After bud-burst, a certain number of the buds on each stem are rubbed out. This process, often associated with removal of unwanted suckers, is essential to the control of yields.

The growing stems are lifted into position and tied into the training wires, properly spaced out.

Necessary to prevent disorders such as oïdium, mildew or mite infestations.

Ploughing aerates the soil and kills weeds. The ends of growing shoots are trimmed back with a tractor-mounted cutter. This permits a better circulation of air through the vegetation and eliminates the humidity that comes with tangled vegetation and consequent fungal infection.


The grapes are harvested by hand once the proper balance has been obtained between sugars and acidity.