The cellar
MODERNITY AT THE SERVICE OF TRADITIONS
The cellar, built in 2006 under the control of the “Architecte des bâtiments de France“, combines modern tools and traditional methods.
Receipt of the harvest allows a transfer by gravity of the grapes, previously sorted by hand in the vineyard and the cellar, into the vats or the press.
The rosés and whites are pressed using a pneumatic press, which allows gentle extraction of the juices.
The tanks, made of concrete and stainless steel, all benefit from automatic thermal regulation.
The red wines are aged in foudre or demi-muid for a period of 18 months depending on the appellation.
These tools allow us to respond to our winemaking philosophy that respects the terroir and the environment.
