The Wine-Making

The small surface area and the choice of planned production limited to 40hl/ha led us to consider choosing original methods of wine-making. Because the quest for maximum quality is imperative in our approach, respect for the intrinsic qualities of the grape are fundamental.

Harvesting is by hand into small crates so that the grapes will not suffer from their transportation or from any practice liable to damage their potential. The journey to the vinification containers is short and this limits the impact of pressure damage with consequent oxidization on the skins of the grapes.

The grapes will undergo a period of cold maceration prior to the alcoholic fermentation. This will be conducted at controlled temperatures known as ‘cold’ in order to preserve the aromatic content.

Malolactic fermentation is undertaken in new oak barrels. Maturation continues over 12 months.

The choice of wood for the barrels will be made according to the organoleptic characteristics of the grapes. The woody notes must never dominate, but must – as in a perfume – assist in releasing the finer, more delicate notes of the grapes. Oenology is at the service of the grape, not vice versa – a pragmatic way of thinking about practices is to be preferred. The minimum of chemical and biological interventions will be imposed upon the wine. Respect for the grape, for the wine and for the consumer are of the utmost importance.