Wines

I take the utmost care of the soils to ensure my wines meet the highest of standards. The estate has been certified Organic Agriculture since 2022.

My pesticide free and herbicide free vineyards are ruled by the lunar calendar which respects the natural growth of the vines. Each plot is tendered and pruned using the Guyot and Guyot Poussard method which respects the sap routes.

Soil tests carried out with Bio Bourgogne have allowed me to adapt the type of fertiliser I use for each plot. I enrich the microbiota of the soil using the biodynamic Maria Thun process.

My mission is to bring the best wine for you to enjoy!

In the winery, I do my best to work in a natural way. My vinification process respects the handpicked grapes. Once picked the grapes are transported from to vineyard to the winery in openwork crates. Each plot produces a cuvée.

For my white wines I do 24 hours cold settling of the juices, before placing them in oak barrels where the alcoholic fermentation then takes place.

For my red wines, grapes are rigorously sorted. Depending on the wine batches, the grapes are partially or totally destemmed. Cold maceration process allows for a gentle extraction of tannins, pigments and primary aromas. The alcohol fermentation is carried out by the indigenous yeasts, unique to each plot and terroir. Depending on the need of each cuvée, we do pump-overs and punch-downs.

Depending on the cuvée, my wines are aged in oak barrels for 10 to 18 months, of which 10 to 30% are new.