At harvest time, the grapes are picked by hand, with the greatest care.
A manual selective sorting is carried out before the rise in vat of the grapes, the precision and the rigor must be accomplished throughout the chain of transformation.
The grapes are processed in concrete vats which, by virtue of their thermal inertia, allow a gentle and gradual change in temperatures in order to best preserve the natural aromas of the grapes.
Each step aims to express the elegance, delicacy and personality of each vintage.
The wine matures over 12 months, half in barrels (30% new barrels in French oak each year) and half in terracotta amphorae.
The processing of the grapes takes place in concrete vats. Our tanks are thermo-regulated. As the tanks heat up or cool down, the concrete gradually increases or decreases the heat gently without ever changing temperature abruptly. The grapes therefore have the opportunity to evolve at their own pace to allow the full natural expression of all the flavors with which they are endowed by the terroir.
The wine matures over 12 months, half in barrels (30% new barrels in French oak each year) and half in terracotta amphorae.
Amphorae allow a gentle and progressive micro-oxygenation of the wine, comparable to a barrel but without the contribution of the tannins and aromas of the wood. Aging in amphorae helps to preserve the purity, frankness and aromatic subtlety which can be erased by too intense or too prolonged aging in barrels.
Barrels and amphorae are complementary. This association allows aromatic, tannic and structural precision. An unusual marriage but demonstrative by a superb balance and a vibrant wine eager to make the most of its potential.
