Vinification

The grapes are picked at full ripeness (we check the sugar-acidity balance in the grapes to work out the date on which the parcel will be harvested). Our grapes are picked by a latest-generation “Grégoire” harvesting machine. They are then taken to the cellars in stainless steel harvesting trailers. Here they are de-stalked and drained, then lightly pressed in a pneumatic press.

The juices flow into the reception vat and stay there for 48 hours; the must is then drawn off, leaving the deposit in the bottom of the vat (flesh deposit, which we filter to obtain a high-quality juice). The clear juices are transferred to the vinification vat; fermentation is triggered naturally. To preserve the aromas, we keep temperatures below 20 ° C. Fermentation lasts for 3 to 4 weeks. The wine will rest on these lees (yeast deposits after fermentation) for up to 14 months (maximum period authorised period for using the wording “sur lie” (on the lees) ) and even longer for outstanding wines (Grande Réserve). This method gives the wine body, complexity and volume on the palate.

Few rosés are made with a long maceration. The pinot gris grape has very little colour, and is given a long vatting time of a week, like a red, but with controlled temperatures (10 °C). It is then pressed and goes through the same vinification process as the whites.

The grapes are left in the vat for at least 2 weeks to undergo alcoholic fermentation. We then remove them from the vat and press the ‘marc’. The wine obtained is poured into barrels or vats. A second fermentation then begins: malolactic fermentation. This turns malic acid into lactic acid (half as acidic from the taste point of view). We draw the wine off, add sulphites and keep the vats and barrels topped up until bottling