Winemaking
At the winery, we adapt our winemaking. We treat each parcel and tank individually, constantly adjusting our techniques. The quality of the grapes guides our choices, and we base our decisions on daily tastings.
We have a general framework, but we aim to maintain flexibility to stay as close to the wine as possible. We perform a partial destemming (between 50% and 80%), depending on the ripeness of the stems. For some Grenache, we conduct cold pre-fermentation macerations for 2 to 4 days. Additionally, we perform manual punch-downs for a delicate tannin extraction.
Temperatures are maintained between 28 and 32°C. We favor long macerations, lasting 3 to 4 weeks, to ensure optimal aromatic and structural extraction. After devatting, a tasting determines the re-blending of free-run and press juices. We also experiment with micro-oxygenation on Merlots and Vins de Pays, and délestage (rack-and-return) is also used. We fine-tune these operations through regular tastings.
Our philosophy is to concentrate aromas and reveal the identity of our terroirs, but always avoiding over-extraction.
We’re always seeking excellence and new horizons at the estate. Recently, we’ve sown the seeds of the future by planting new grape varieties in some of our parcels. It’s a thoughtful approach, a gamble on what tomorrow might offer us, while remaining true to our terroir.