Vinification

RED WINE
- All the grapes are harvested by hand, requiring a workforce of around thirty pickers.
- The harvest lasts around a month.
- Reception: the harvested grapes are transported in 2000 kg containers.
- Light crushing: before being vatted, the bunches of grapes are lightly crushed without de-stalking.
- Alcoholic fermentation: During fermentation, we pump the run-off juice over the cap twice a day.
- We maintain the temperature at around 30 °C.
- Pressing: to press the grapes for our red wines, we use two vertical hydraulic presses with a capacity or around 700 kg each. We have now been using a pneumatic press in addition to this for two years.
- Maturing: The wines are matured in vats for a minimum of 18 months. The wines are neither filtered nor fined

All our wines are bottled on the estate

WHITE WINE
Our white wines are vinified after direct pressing of the lightly crushed bunches on their stems.
The varieties we use are Clairette (60%) and Grenache Blanc (40%).
The resulting wine is dry and fruity with a round mouthfeel and good acidity.

ROSE WINE
Our rosé wine is made by ‘bleeding’ or removing the juice produced by the weight of the bunches of red Grenache, Cinsault and Mourvèdre grapes from the vat. This method gives colourful, fruity and well-structured rosés.