Winemaking

Work in the cellars is the logical partner to work on the vines. It is not enough to simply respect the land, the grape itself also deserves respect.

Our grape harvests are entirely manual, allowing us fastidious attention to detail. We only select the healthiest, most mature grapes from each vine-plant. To undertake such detailed work, we emply some 25 to 30 people for a fortnight each year.

The grapes are forwarded in stanless steel tubs, until they reach a conveyor belt that gently moves the whole harvest into the pneumatic press. Gentle, moderate pressing allows for maximum juice extraction whilst respecting the grape.

After the pressing stage, the extracted juice is placed in stainless steel tanks for 24 hours of racking. The clear juice that is produced is then placed directly into barrels (Pouilly-Fuissé Vieilles Vignes) or in thermo regulated wooden tuns or tanks.

Alcoholic fermentation takes place slowly at 18° using the grape"s naturally occuring yeasts. This method ensures the preservation of all the natural aromas, best expressing the beauty of our lands. Malolactic fermentation, systematically researched, naturally follows this stage.

Lees aging is done slowly, for 6-8 months for Mâcon, St Véran, Pouilly-Vinzelles and Pouilly-Fuissé varieties, and up to 12 months for Pouilly-Fuissé Vieilles Vignes. Next is filtration, blendind and finally bottling, which is all done in-house.

We move heaven and earth to ensure our wines are as natural as possible. Our hard work, as well as our passion, aims simply to produce the highest-quality wines that keep our clients happy.