THE DOMAIN

Our wines are the result of rigorous, year-round work, from the vineyard to the cellar. The vineyard is managed with respect for the environment.

Owning several small plots scattered over various communes (different altitudes, orientations, soil structures…), we can vinify different and complementary terroirs. This diversity adds complexity to the assembly process. Our passion for the quality of our wines leads us to the purest expression of our terroirs. Added to this is the signature and character of the winemaker.

VITICULTURE

Vineyard management is essential to obtain a high-quality harvest. That’s why the winegrower is first and foremost a man of the soil, and why it’s essential for him to know each plot of land and its environment in all its dimensions: geology, flora and fauna, exposure…

The vine is part of a whole: Nature. If man tends to artificialize it, he must not forget to respect and protect it. Throughout the year, the winemaker is in symbiosis with the vine, because to understand it, he must love it. This is the fundamental ethic of the domaine, a philosophy that we pass on to you through the elaboration of our wines.

Each stage is important because it plays a role in production, which in turn influences quality. A large part of the vineyard is made up of old vines, up to 150 years old for a plot of Grenache classified as a Cru de Lirac. As a result, our vines have low yields, enabling us to harvest high quality grapes.

VENDANGES

Harvesting generally takes place at the beginning of September and can finish at the end of October. Since 2015 we have been starting in mid-August due to climate change. To set the harvest date, we taste the berries with the aim of reaching optimum phenolic ripeness. White and rosé grapes are harvested at night or in the morning to preserve maximum freshness.

For the Crus, Côtes du Rhône Village and certain plots classified as Côtes du Rhône, the grapes are harvested by hand and sorted on the vine. the harvest is transported in stainless steel bins to reduce oxidation.

VINIFICATION

Vinification is the decisive stage in the wine-making process. This is the moment when the winemaker lays down his signature, becoming the interpreter of his terroir.

Vatting takes place in temperature-controlled vats or barrels. Below are the main stages in the winemaking process.

White and Rosé vinification:
destemming, direct pressing, settling, alcoholic fermentation, racking, maturing on fine lees.

Red winemaking
De-stemming, vatting, cold pre-fermentation, alcoholic fermentation, sub-maceration, devatting, racking.

BREEDING

Ageing consists in micro-oxygenating and softening the tannins in the wines.

We use wooden containers: Demi- muids 400 to 600 L and Barriques 225 L.

The barrels are regularly toasted. Depending on the wine, we work with the fine lees, which adds amplitude and “fatness”. We rack the wines in the spring to clean them. Scrap material and tartar settle naturally over winter. After racking, we taste to ensure the best blends. The wine is then bottled on the estate.

Let’s not forget that vintages are the result of climatic conditions, which require constant questioning, which is where the winemaker’s passion lies.