Our Garden

We cultivate our ten plots like gardens, without the use of pesticides. Since 2024, all our Chardonnays have been certified organic. However, we do not wish to display this certification on our wines or bottles.

To protect the vines against mildew and powdery mildew, we use copper and sulfur, complemented by plant-based preparations to reduce the amounts of copper and sulfur.

Soil work is at the heart of our approach. It is carried out only under the rows, in a shallow manner (3 to 5 cm deep). The rest of the inter-row is left with natural grass cover.

Each plot has its own personality, which leads us to approach and work it in a specific way.

From fruit to lee

During the harvest, the juices are sent directly to the barrels, without static settling. Clarification occurs naturally through alcoholic fermentation and by overflowing, with the goal of preserving as much pulp as possible in the juices.

The first alcoholic fermentation is carried out with the native yeasts of the vineyard, followed or not by spontaneous malolactic fermentation. Sulfur is used very sparingly and only after alcoholic and/or malolactic fermentation. In fact, this will be the only additive required.

In July, the barrels are gathered plot by plot into stainless steel tanks, approximately two days before bottling.

Slow maturation

It is in this place, far from the world and the light, that our wines mature for at least 30 months.

The terroirs assert themselves, take shape, rise, and refine. Organic aromas fade away. The balance of our wines rests on the rigorous choices made in the vineyard. Their minerality results from a subtle equilibrium between lignite clay and chalk, as well as from more advanced ripeness. From this come the intensity and richness of our wines in both salinity and minerality.

The lees, the mother of the wine

Lees are a fundamental element in the maturation and development of our wines. At the estate, lees are present at every stage and are never separated. They nourish, stabilize, and shape the wines throughout their maturation. They are only removed at disgorgement.