Healthy and perfectly ripe grapes remain our priority every year.
To achieve this, we harvest everything by hand, with careful sorting in the vineyard whenever necessary. The ripeness of each plot is very precisely monitored, by taking samples and tasting the berries; we do not look for over-ripeness.
The work in the cellar then consists of accompanying the grapes with flexible and never corrective interventions.
For the reds, the vinification is traditional: destemming, light crushing, long maceration with pumping over, delestage and punching down.
We limit the use of SO2 as much as possible, without however eliminating it completely. A sulphur-free cuvée, “La Guerre des Boutons” was born in 2017. We are not afraid of a bit of volatility, but we are not ready for all organoleptic fantasies. We use no other inputs. Analyses have revealed no pesticide residues.
The rosé “Frou-Frou” is vinified like a white wine, in press, from Cinsaut, Mourvèdre and Grenache. It is naturally pearlescent, can be enjoyed at around 12°C, and can be kept for several years. It is very lightly sulfited.
The white wine, “Les Champs Perdus” is vinified and aged partly in barrels.