Our work, measured and adapted to each parcel, reveals each terroir thanks to high quality grapes. The alcoholic fermentation is gentle and regular favoring pumping over punching down in order to extract the most qualitative tannins. After a long vatting, the red wines are placed into oak barrels to complete their ageing on the lees.
The well-golden Chardonnays are harvested quickly enough to keep a nice freshness. After manual sorting, pressing and settling, the alcoholic fermentation takes place in barrels for 10 to 15 days depending on the terroir. Aged on lees, each cuvée is unique and lees stirring is not systematic.