Vinification et Chartes

We take great care of the vine and each vineyard is harvested at optimal maturity, as wine production starts with the vine stock. Yields are low (between 50 and 60 Hl/Ha ) : this enables us to obtain good quality whatever the weather conditions.
Vinification is a question of accompaniment, which of course is important in order to canalise all the transformation stages of the wine.
The grapes are pressed on the estate and the juice ferments without any addition of either yeast, SO2 or vitamins. An excellent maturity of the grapes means that there is no need to chaptalize. The wines ferment at their own rhythm and benefit from daily care until they are well-balanced. They are then racked and sulphured, and left several months until they are bottled and it is in the bottles that they continue their evolution.

Animation : Odile Weber - Réalisation : Les Logiques bio - Hébergement : PHPNET - 97867 Pages Vues