« Pigeage » :
"Pigeage is a
French winemaking term for the traditional stomping of
grapes in open
All our harvest is
hand-picked and sorted when necessary. The grapes are brought to
the fermenting room in small skips in order to avoid crushing
the berries. Then, they are destalked, pressed and put into
vats. Depending on what we want to achieve, the period in vats
will last between 15 and 40 days during which we usually carry
out several pumpings over and pigeages by hand.
« Maturing cellar »
Depending on the
vintage, our wines are made to age in concrete vats or in oak
barrels. We taste them regularly to assess the need for rackings.
The wines are then drawn clear and bottled, without fining or
filtering. We carry out all the operations of preparation and
bottling ourselves on the estate.