Philosophy
working with nature
1. The Vines
The vines are worked in organic agriculture (Ecocert certified) in order to let the soil and the vine express themselves.
To obtain the best possible grapes, particular care is taken in the vineyard using the cultivation practices that are most respectful of the soil and the vine.
Everything is done to develop biodiversity (planting hedges and fruit trees).
The rows are grassed and the grass is rolled (never mowed). The interceps is worked mechanically. A soil tillage tool has been developed specifically in order to limit the number of passages to avoid soil compaction while being as efficient as possible.
2. Harvest
During the harvest, a fourfold sorting is carried out. After veraison, the grapevines are removed. Then, sorting is done in the vineyard.
The grapes are transported in 20 kg boxes to avoid compaction and are protected using bioprotect, which makes it possible not to add SO2, without the risk of bacteriological development.
3. Selection and destemming
Two sorting tables make it possible to select the best clusters, then the best grains (after destemming) and to eliminate all unwanted elements.
An Oscilys destemmer allows grapes to be destemmed without damaging them, which improves the quality of maceration.
4. Filling
The tanks are loaded using a lifting belt to avoid the use of a pomace pump that would stress the grapes. The tanks are thermo-regulated for perfect control of the process.
Macerations are made like infusions (without punching down and with a minimum of pumping over, just to water the hat).
The funnings are carried out by gravity.
No chemical product is added during the entire process except for a low dose of SO2 to avoid any risk of oxidation (especially during transport).
