Our Approach

Soils are ploughed regularly to encourage deep rooting of the vines and ensure diversity of organic life forms. Product additions are well thought out and adapted to each parcel as a function of regular soil analyses. Phyto-sanitary interventions are reduced as much as possible and adapted to the development of vegetation, the assessed risks and, of course, weather conditions.

Finally, the essential ingredient is the attention paid to manual tasks carried out throughout the vegetative growth of the vine. They allow us to adapt yields to each parcel and above all to ensure good aeration amongst grape bunches, indispensable for the good health of the crop.

Once full ripeness is achieved, grapes are picked by hand and transported in small crates to keep them whole and undamaged.

White grapes are slowly pressed whole, thereby allowing all their varietal aromas to be conserved. After a light settling, musts are vinified either in vat for our Aligoté or in oak barrels for our different Chardonnays. In all cases we look for long and natural fermentations, to leave time for the wines to become enriched and refined in contact with their lees.

As for the red Pinot Noir grapes, they are hand sorted then gravity fed to vat (without pumping) to keep grapes intact and undamaged. During the maceration period that follows, all is done to avoid upsetting natural processes too much; this is to preserve all the red fruit aromas typical of this grape variety and all the characteristics of the terroirs that produced it. Thereafter, wines are aged for ten to fifteen months in oak barrels.

All the mechanisms of vinification follow on naturally, with only temperatures regulated. Constant surveillance and great rigour in our handling allow us to achieve in this way wines that are fresh and naturally clear. This is why, most of the time, we allow ourselves to bottle them (also by ourselves) without fining or filtration, still with the objective of preserving their integrity undamaged.