Soil maintenance is carried out mechanically, with no use of chemical herbicides in order to preserve the soil’s microbial life. We compost our own marc, mixing it with manure, for a year, before resetting it to our vines. We are intensifying our efforts on pruning methods and sprouting to keep our vines healthy and so helping them to age longer.

We no longer use insecticides, thus allowing the return of natural predators. Products used to protect the vineyard are limited to Bordeaux mixture, sulphur, biodynamic preparations and infusions made from plants like nettles, horsetail and yarrow.

We rigorously quality-sort our grapes while they are still on the vine. They are harvested manually and placed in small open containers until they reach the press.

They are then pressed slowly with a pneumatic press. Static clarification is followed by natural fermentation using the yeasts that are found on our grapes. At the end of the maturing process we add, according to the life of each wine, but not systematically, a reasoned dose of sulphur to protect the wine during the bottling process. This approach that respects the soil, plant and people allows the character of our wines and terroirs their best expression. There is, in the end, no one part of the process that matters most : this is a complex series of actions and well-reflected choices.