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All great wines are born in the vineyard! The work of the cellar-master involves the handling and gentle crushing of whole grapes in order to extract a juice rich in polyphenols. Grape musts are then transformed into wine using either century-old oak barrels or stainless steel vats.
The natural yeasts in the skin of the grapes allow this magical phenomenon to take place. Thanks to a complex alchemy, man is able to appreciate the subtle nuances brought to the wine by the yeasts. They are an integral part of the terroir, ensuring long fermentations and providing fine lees for maturation. Although less effective than their laboratory-selected cousins, they bring aromatic complexity and finesse to the wines.
The fermentation process lasts from several weeks to several months. Once complete, the wines are racked and their lees are stirred. The lees are formed by the natural yeasts and continue to interact with the wine by releasing amino acids which contribute to the overall quality of the finished wine. 
At the end of the maturation period, the wines are clarified naturally. They are then filtered through diatomaceous earth (a fossilised and organic siliceous sedimentary rock) before being bottled. Sulphur (SO2) is a natural substance that has been used in wine production since ancient times and is naturally present in wine. We authorise its use in small quantities in order to prevent premature oxydation and give our wines more stability for bottle age and travel – a very important factor when exporting to far away countries. 

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