Winemaking is a personal step for each winemaker. It is a moment of encounter between the work of man, the memory of a climate year and local information. As a result, I am not very involved in my wines, I estimate that 80% of the work is already done on the plot. I only accompany, understand and educate my wines, without ever directing them towards a goal or an ideal. The less intervention the wine undergoes, the more it will be able to transmit the most accurate “terroir information” possible.

At harvest, our grapes are pressed plot by plot. We are looking for an optimal maturity of the grapes, tasting the berries, juices and pips are essential steps to judge this maturity. After a light settling and without sulfiting, the musts are quickly put into barrels to let the indigenous yeasts begin slowly and naturally the fermentation in barrels.