version | FRANCAIS
We really « think » the cultivation of our vines, first of all, by developping the quality of our soils, trying to limit the utilisation of chemical weddkillers, in others ways to adapt the
phyotosanitary protection to each parcels, then by reverting to the utlization of sulphur and «Bordelaise » mixture recommended in Biological agriculture.
We proceed of the same for fertilization, as the fertilizer we use is certified for biological culture. We vintage at very low temperatures in order to obtain « Rosé and White » of complex and elegant flavours and also to get to very light nice colors.
As for the wine making, it is carried out in a 2005 newly built wine cellar.
phyotosanitary protection to each parcels, then by reverting to the utlization of sulphur and «Bordelaise » mixture recommended in Biological agriculture.
We proceed of the same for fertilization, as the fertilizer we use is certified for biological culture. We vintage at very low temperatures in order to obtain « Rosé and White » of complex and elegant flavours and also to get to very light nice colors.
As for the wine making, it is carried out in a 2005 newly built wine cellar.
The tree levels of that one (reception, wine press and tank) allow the use of gravity for a better respect of grapes.
The wine cellar is equipped with two air filled wine press, concrete and inoxidable metal tanks which have air cooling and temperatures regulators, all of this making possible the cold soaking of a highly flavoured Rosé. The wine making is made at very low temperatures which give slows and regulars fermentation and result in a fine and appropriate wine. The culture during a five or six month period of time on thin lays of sediment gives intensity to the roundness and the elegancy of the Rosé.
The wine cellar is equipped with two air filled wine press, concrete and inoxidable metal tanks which have air cooling and temperatures regulators, all of this making possible the cold soaking of a highly flavoured Rosé. The wine making is made at very low temperatures which give slows and regulars fermentation and result in a fine and appropriate wine. The culture during a five or six month period of time on thin lays of sediment gives intensity to the roundness and the elegancy of the Rosé.
The red is turn to wine rather traditionnally and is subject to a 7 or 8 months culture in a concrete tank in order to obtain powerful and high character quality of wines. At spring time, the wines are blended and are cleared before tasting.
The bottle filling takes place at the estate, in the same respect of our products and of all the hygiene facilities.
We really apply ourselves to get to our goal, making in our best ways very good quality wines, respecting at the same time every vine characters and also environment.
The ensemble of our products is present in the best location of the region, restaurants and wine merchants
We really apply ourselves to get to our goal, making in our best ways very good quality wines, respecting at the same time every vine characters and also environment.
The ensemble of our products is present in the best location of the region, restaurants and wine merchants
