Our vintages

The Vintage

Preoccupated with the quality, we signed the charter of reasoned culture in which the safeguard and the respect of the environment hold a dominating place. On the 70 hectares which we exploit, we draw 3500 hectolitres of wines in order to priviledge the quality rather than the quantity.

With this intention, we gradually give up the use of weeding chemical to priviledge the regular ploughings and the use of organic manures.

The Vintages

We make the grape harvest in summer, at the end of August when the grape reaches its maturation. This one evolves in a different way according to whether the moon is new or old.

So we must be very vigilant for the choices of the day of vintage for each vineyard. At the time, the temperature is about 30 to 35 °c, and the grape gains 2/10 degree per day. This sugar profit will give later the alcohol of the wine.

If we do that too early, the grape will be too acid and not really sweetened and conversely, if we do that too late, we will have a grape too sweetened for the acidity that it contains.

After several years of experiment, tastings of grapes every day and some intuition, it is only then that we decide the great day for the grape harvest.

Only after that, we vintage our wine...