How we work

“A year at the vineyard.”

Method of culture: sustainable agriculture.


Pruning: Double Guyot and Cordon de Royat, from November to March.


Cultural methods: sustainable agriculture with natural grass growing, tillage and disbudding. During summer, stripping, and green harvesting to control yields.


Disbudding: All superfluous branches are removed manually to limit yields.


Trimming: Cutting the vine height and width to control vegetation.


The leaf removal: The leaves are removed manually or mechanically in one side (facing the sunrise) to aerate the grapes, and improve maturity.


Harvest is manual, and several successive selections for the Chenin grape are needed. Delicate pressing through a pneumatic press. The vinification is traditional.


Fermented and aged in stainless steel thermo-regulated tanks, or in our air-conditioned oak barrel cellar. Tangential filtration and bottling in high hygienic conditions.