The Cellar

The wine is truly made in the vineyard.

The “handmade” approach in the vineyard continues in the cellar: allowing us to identify the potential of each parcel. From year one, this has enabled us to have time to learn to understand our vineyard. We have installed 40 concrete vats of 10 hectoliters each.

The objective? To achieve greater perfection, which will be needed when blending the wines.

Humility, patience, perseverance: it takes time to learn to understand the characteristics of the property and its terroir .

“Then it is always and only the hand of the man who will sort the grapes and put them in vats.

Only then will the terroir be able to be revealed in the glass.”

3 unique practices

All work done by hand

travaux a la main

The berries are sorted manually above the vats to protect the fruit from any rough treatment.

Without perfectly healthy grapes there can be no great wine.

No pumping, no automatic temperature control

experimentation constante

With the same philosophy there is no use of pumps or automatic temperature control. Extraction is made gently thanks to the vats’ small size and great care is taken during each step of vinification. Temperatures are measured and adjusted manually, the wine in each vat is like a new baby.

Constant experimentation

respect matiere premiere

We have a level of control that has never before been achieved. The vats have been designed accordingly. We can go further in our selections, develop a finer understanding of the vineyard and adapt our winemaking to each subtle difference in terroir. The vats are also designed so that all work may be done by hand, without machines.

There is no noise during destemming; this rare silence is due to the fact that it’s done by hand too.”

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