VINIFICATIONS

The gentle and natural methods of our grandparents also have their place in winemaking. Our priority is to bring ripe healthy grapes in. When the grapes are first-class, our work in the cellar is limited to a few pumpings over and the use of winemaking aids is really limited.

Harvesting is carried out at peak ripeness, meaning it is comparatively late as we are looking for silky tannins. We do not used standardised processed yeasts, preferring the indigenous yeasts that are naturally present on the skins. This means our wines retain all their typical characteristics. Several successive rackings allow us to clarify naturally and finish off with very light filtering, with a very slight final addition of sulphur. Maturing is in traditional vats, as our wine doesn’t gain in quality by spending time in wood.