We chose to practice a reasoned, innovative and environmentally friendly method of viticulture.

Observe attentively, act if necessary, intervene with precision, to accompany nature and correct what she can not do.

Our know-how is based on the experience and good sense of the farmer. Just like our ancestors we continue to develop our own compost annually, more than 250 tons dedicated to the fertilization of our vines. Our viticulture is full of innovations: 70% of the vineyard is harvested mechanically for the sake of efficiency, precision and responsiveness. On each plot it becomes possible to wait for the optimal maturity of the grapes before starting the harvest.

For each vintage we try to tame nature in order to bring to our wines the qualities of power, elegance, and respect of the soil.

In the continuity of the work done in the vineyard we practice a vinification that is both traditional and innovative. The harvest is sorted mechanically and then destemmed. The extraction is done by pigeage (punching down), naturally and gently, to preserve the authenticity of our land and our grape varieties.

Hygiene, precision and technical mastery are three crucial prerequisites for bottling a quality product.
Authenticity, origin and quality of our grapes and our wines are guaranteed by an our on-site bottling line, with a complete traceability from the vine to the bottle.

We can only suffer the weather, both its gifts and its whims. Every day confronted with this reality we are vine growers who work with humility.

Common sense is to not put all our eggs in the one basket. Therefore we have built a fragmented vineyard to better distribute climatic risks and enjoy nature where it is generous.

But every silver lining has its cloud. A fragmented vineyard does not make the task easy, neither at the vineyard or at the cellar. Our solution is our daily presence, dedication and hard work, from the plant to bottle.