The soil and the sub-soil both play a vital role in the development of the vine, as well as in the quality of the wine made from the grapes.
This is why he watches carefully over each of his vine lots, from the pruning to the grape harvest.

Working in the vineyards remains very labour-intensive: the very precise work demands a skilled workforce.

Pruning is 80% single Guyot and 20% cordon de Royat: the work is carried out from November to March. The cane is then bent over the wire and the number of buds severely cut back so as to limit the yield.

The vines are monitored until August, at the time of ripening; during this period, the canes are cut by hand in order to aerate the grapes.

A green harvest can be made depending on the load of each vine stock (6-7 grapes) and on the years.

The vines are ploughed traditionally to preserve the soil. The estate has produced its own compost for some fifteen years.



Since its very beginnings, the estate has used sustainable techniques as Jean-Philippe has always attached great importance to environmental impact. Therefore he respects nature and only treats strong outbursts of disease.

To go even further in this approach, the estate is now in organic farming mode.

The grapes are then hand-picked by his team of pickers. They know the winemaker's stringent requirements because he has surrounded himself with a loyal team and inspired each one with his passion.

All the pickers are aware of the importance of the mission that has been entrusted to them. Sorting is carried out in the vineyard, in front of each vine stock, grape by grape. So harvesting takes place in a spirit of trust and a convivial atmosphere over a period of about eight days.

During each evening meal, bottles of older vintages from plots harvested that day are tasted so that the pickers see in that wine the work they produced in previous years.

Each grape is therefore cut with care and attention, then transported to the winery where the work of vinification can begin as quickly as possible…

The grapes from each plot are pressed with two "pneumatic presses".
The juice flows into the trough and is housed for 10-12 hours in a tank to allow the sediment to settle.
The Estate performs tests that are then validated by an accredited laboratory.

The clarified must is then transferred into 228-, 350- or 600-litre oak barrels: this is where fermentation occurs and where malolactic fermentation then takes place. The fine lees are selected and spread onto each piece.
The wines are "bâtonnés" (the lees are placed back in suspension in the wine with a stick) or not, according to each vintage.

The wine will remain in casks for 11 months before being extracted then assembled in vats by place of origin over a period of 6-months or so to retain the wine's freshness.

Very special care is taken in selecting the casks. Several coopers have been tried.

During this period, the wine is placed in a second cellar where the temperature drops naturally to around 5 degrees, favouring both tartaric precipitation and clarification of the wines.

After analysis, finings may be used or not and, if needed, the wine is filtered through Kieselguhr (diatomaceous earth).

The wine is bottled on our Estate with our own equipment which ensures both quality work and flexibility.

The choice of our corks is made with the utmost attention.
We chose our corkmakers by visiting each of them to check their choice of cork and the quality of their work.
We regularly visit them to show them our commitment to the quality of their product.
The three selected corkmakers ensure the corking of each of our vintages.