The wine warehouse


Our warehouses were created from a blend of tradition and modernity. We have wooden vats for producing reds, and they have wide openings at the top to press the grapes.
Pressing the grapes is done either by stomping when the harvest wasn’t grazed, or with the help of a “pijou”, a wooden bowl or stainless steel stand attached to a long wood pole that the vat tender uses to break up the grapes, but also to drown the solids in the fermentation tank.

Modernity and technology have their role in cooling the grapes to achieve a harmonious fermentation. Stainless steel drapes or serpentines (stainless steel tube) are drowned in the tank. Inside, ice water circulates to cool and regulate the temperature during fermentation.

Modernity is the key word again for preparing our rosés wines in a battery of stainless steel tanks that are entirely thermoregulated.
This lets us preserve all of the intensity of the juice pressed for our rosés and ensure a very long fermentation (around 20 days) at a very low temperature (10°).

There is nothing easier than going back to tradition when we talk about making our white wines: the grapes are pressed in a flush pneumatic press (a night in a stainless steel tank then stored in new Bordeaux casks).
They mature over several months with stirring (of suspended lees), first on a daily basis and then on a weekly basis.
Then, no use of any technique or cold temperatures…the wine simply makes itself. No finings are added to red wines. They are not filtered. That’s why there are certain deposits in the bottom of the bottle. Maturing takes place in casks for 18 months, 1 year in a tank, for red wines. There is no yeast added, and some wines don’t even have sulfites (the 40th), whereas others are, but always with very low doses.