Place
Winery working
Vintage after vintage, the philosophy behind our work remains the same: to ensure that each grape remains whole and healthy from vine to vat, and preserve their intrinsic fruitiness from vine to barrel.
A HIGH-PRECISION VAT ROOM
The grapes from each plot are put into different vats to be fermented separately based on the soil surveys and nature of the vines.
We have 17 tronco-conical stainless steel vats with temperature-control from top to bottom, enabling greater precision in the management of temperatures and offering various extraction options during vinification.
The vats are then maintained at a temperature of 5°C for 4 to 5 days for the first cold maceration, followed by the alcoholic fermentation for 7 to 10 days and then warm maceration for around 10 days. “Pumping over” is performed by gravity, preventing the must from being “chewed” and avoiding stress on the yeast.
Finally, we have the R’Pulse pump-over system. This system consists of blowing air into the bottom of the tank for a few minutes using a plunger rod. The pomace then crumbles by its base, and all the berries are put back into suspension. This process allows more homogeneous and more respectful extractions of the fruit.
FINE-TUNED AGEING
We have a barrel cellar per year of aging.
The different expressions of terroir (combination of grape variety and soil type) are aged separately in new French oak barrels for about 14 months. This method of ageing accounts for 70% of the final blend.
For several years, we have been conducting wood research at the property to ensure that the style and expertise of each of our coopers, combined with the origin of the wood, can allow each terroir expression to express itself perfectly until the end of the ageing process.
A TRIALS CELLAR
Around 10% of the production is micro-vinified in twenty 500-litre barrels in this cellar. Each barrel- place is equipped with an independent temperature- control system in order to manage the temperatures of these small receptacles with great precision.
Designed for working with the technical advances of the future, this experimental area is a tool for the continual improvement in the quality of the estate’s wines. It allows us to perform different trials, such as testing new types of wine receptacles and new vinification methods.
Traditionally, we perform aging on lees, without bâtonnage or racking.
AMPHORAE AGEING
We have chosen to age some of our wines in 750 litre Tava amphorae, for lots of old Merlot and Cabernet Franc.
This method of maturing enhances the precision of the fruit and intensifies the aromatic persistence of the wines in the final blend.
