Now the whole area is conducted according to the principle of organic farming:
- Labor soil without herbicide
- Salaries without synthetic products.
Hand labor in the vineyards
"Les Crays"
 
Prune
Budding
Folding chopsticks
Harvesting
Harvest
Once summer has passed, harvesting is imminent! This is the most important time of the season as a year’s worth of hard work reaches its culmination.

The entire estate is harvested manually. The grapes are picked ripe, sometimes after several passages – green harvest - then placed in 40kg cases that are transported to the vat room. Special attention is spent on the way grapes are transported from the vineyards to the wine press to ensure they arrive full and intact before being crushed.
Harvest
Vinification
The grapes are pressed as soon as they arrive in the winery. First a light crushing is performed, followed by a pneumatic pressing. Our installations enable us to use gravity for crushing, funneling and bottling, which suppresses numerous stirrings of the juices. After a light racking, the must is directly poured into oak barrels.
Ageing
Our cellar
Each parcel is vinified differently and separately according to the terroir. Without adding yeasts, the alcoholic and malo-lactic fermentation occur in oak barrels. The wines begin ageing on thin lees during 10 to 15 months depending on the cuvées. Once considered ready, the wines are bottled on the premises without filtration.
This is our pneumatic press in which is performed :
- Light crushing
- Gravity run off
- Pneumatic pressing
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