In cellar, our philosophy is the same as in our vineyards: hand-picked grapes, soft air pressing and local yeast fermentation enables us to use less oenological products.
We watch fermentation on a daily basis to best control the development of our wines. To turn sugar into alcohol smoothly (16,83 gramsof sugar per litre = 1% of alcohol), the temperature must be maintained between 15 and 25°C. Ageing in wood barrels leads to softer acidity and enhance the flavours.
We limit the use of sulphurs by vinifying in accordance with the wine. Thus our wines are bred on thin dregs at temperatures under10°C.
Most of the cellar work is linked to the vineyard work. The crop is the raw material that will then glow in bottle. The cellar only reveals the starting potential.