Winery

The winery has been built in 2009, allowing us to produce our first vintage. We took advantage of this from scratch building to embed all equipment that could be technically interesting, efficient, compatible with organic farming, and respectful of the quality of grapes and wine. See Winery Equipement.

Once in the winery, the grapes are still subject of full attention, in order to preserve all the qualities accumulated in the vineyard.

We proceed with the same care, and our wines are vinified as naturally as possible. We apply european standard for organic vinification (“Vin Bio” certification), even trying to go beyond when possible (SO2 doses, energy and waste water management, selection of bottles, corks, packaging, …).
As an example, our wine L’Initial 2009 includes a minimal dose of SO2, allowing a perfect conservation of all wine qualities without deforming them (only 34 mg/l, to be compared to 150 mg/l UE standard, and 100 mg/l “Vin Bio”).

Red wine vinification process

  • Hand harvest in small crates
  • Destemming, sorting and transfer to vats without crushing the berries
  • Macération few days at 10°C
  • Fermentation at 26°C in stainless steel vats, with pumping over and punching down the cap
  • Malolactic fermentation in vats
  • Aging 11 months in stainless steel vats, with periodic racking, one part giving L’Initial wine
  • Other part is transferred in traditional french oak barrels, for an additional year aging, with periodic racking and topping up, giving L’Essentiel wine
  • Light filtration during bottling (pure cellulose filters), preserving all the qualities of the wine. Deposits that can be observed in the bottle are natural; they do not detract from the quality of the wine.

Rosé wine vinification process

  • Hand harvest in small crates
  • Destemming, sorting and transfer into the press, maceration for few hours to obtain rosé color
  • Press, cold settling
  • Fermentation at 18°C in stainless steel vats
  • Fining with bentonite (natural clay)
  • Light filtration during bottling (pure cellulose filter), preserving all the qualities of the wine. Deposits that can be observed in the bottle are natural; they do not detract from the quality of the wine.

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