Of the vineto wine
The harvest is a fundamental period to ensure a quality necessary for our wines, the date must be chosen with precision to obtain an optimal maturity. A tasting of the berries and analyses are necessary.
After manual harvesting with parcel sorting, the grapes are grouped by parcel and pressed gently. Several juices are then obtained of different qualities, they will be vinified separately mainly in our oak barrels at 85%, vats in Ovoid concretes or stainless vats.
A first alcoholic fermentation will then start with natural yeasts, known as « indigenous yeasts », naturally present in the juices. These yeasts will transform the natural sugars present in the juice.
A daily monitoring is then put in place to control the evolution of the fermentation for a month, then we water our barrels, and 2 to 3 batches are practiced to feed the wines and protect them from oxygen.
After 10 months of ageing, the wines are tasted one by one, then blended to create our traditional homemade cuvées. No filtration in our vinification’s to preserve a maximum of flavours.
Bottled in July, the bottles will then be sent down to our cellars to rest for a minimum of 36 months for our Brut sans année and 96 months for our vintages…
The disgorgement is planned for at least 6 months before the availability to our customers, the dosages are low, usually Extra Brut but necessary to highlight the aromas of each cuvée.
Winemaking is a creative process. We will never produce in an industrial way and will always give priority to craftsmanship, precision, and beautiful technicality. This is our commitment to quality.
Of atypical winemaking« Open-mindedness means looking elsewhere, in the past or outside our borders, for what will sublimate wine. »
The parcel cuvée «les Prôles» is fermented in a Qvevri. A large terracotta jar, native to Georgia. It looks like an amphora without a handle. The interior is lined with a layer of beeswax to ensure the seal.
For the ageing and vinification of our Blanc de Noirs, we also use Oeufs en Béton. These ovoid wine vats, reminiscent of the Roman amphorae, make it possible to obtain a more stable temperature and to create a permanent and circular movement of the lees, this phenomenon allows the «Autolysis». In other words, it means less intervention on our part. On the wine side, this process makes it possible to obtain smoother and more complex wines.