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Special attention to detail

Producing less in order to obtain richer grapes is one of the fundamental principles of the 17 hectares of our property.



Working the vine

The vine is plunged into a long winter sleep. The wine grower cannot enjoy the luxurious rest. For the wine grower, the cold season is synonymous with winter pruning (‘dry pruning’ or taille sèche). This is a long stage during which over 90% of the stems that have appeared during the past year have to be removed.
We prune using the simple guyot method. We leave a runner on each vine cep to reduce production of growth and to increase the concentration of grapes. This work is completed at the beginning of spring when the vine begins its vegetative cycle and when the sap rises again in the cep.
In February and March, the work of arcage [bending over the vines into their characteristic curve] and binding is carried out: this enables the development of the buds at the base of the wood and the vegetation in the vertical plane. This is a stage that enables the vegetation to be controlled and the grapes to benefit from the best possible maturing conditions.

In mid-March we carry out a light subsoiling to improve drainage as well as a ploughing back to release the ceps from the earth covering them. This labour aerates the soil thrown out by the cold of winter and enables the natural destruction of incipient weeds.

At the beginning of summer, we carry out clipping and topping (rognage): this involves trimming off the excessive vegetation. Suckers are also cut off from the foot of the vine ceps.

Always keeping in mind the importance of respect for the environment, we treat our vines with products authorised for use in Bio-agriculture that are copper and sulphur based.  Synthetic products are banned.


seau.jpgIn autumn, we monitor very closely the development of the maturing process parcel by parcel according to their vine varieties. According to their quality of health we begin to harvest. This is done entirely by hand. Harvesting takes place over a number of weeks under the clicking of 20 to 25 secateurs. We apply very strict sorting and selection to ensure that the integrity of the grape is respected.  
Once the harvest has been gathered in, we press the grapes so as to preserve the maximum aromatic concentration. The pneumatic pressing method enables the juice to be extracted from the grapes with very low pressures. This type of pressing is the best from a qualitative point of view. This slow operation is followed by a cold débourbage (sludge removal) of the moût.

The new cellar


Until 2008, the wine was fermented in oak tanks in the old cellar of the Hostellerie over a period of weeks. From now on, the vinification is carried out in a spacious and functional cellar.
We are working with a heat regulated stainless steel vat and Burgundian oak casks from Allier or Vosges for the maturing of our Pinot Noir. This new, rational and effective working tool enables us to be in a better position to achieve our quality objectives and to focus our efforts on producing elegant  vins de terroir with a great aromatic finesse.
At this stage, the care of vine is even more draconian. In fact we already meet the specifications of the rigorous demands which are imposed by the Bio regime.
An initial filtration takes place in early spring. Bottling takes place between April and September, depending on the cuvee.
We have created a storage facility that can contain approximately five times as the annual total production. The wines can age under optimum conditions before delighting your palates.
Our expertise is at your service and the sole ambition is that our wines should meet your full satisfaction.