The grapes we use for our wines are exclusively from vineyards we tend ourselves
(absolute guarantee of origin, no loopholes, no small print!).
When it comes to pest and soil management, everything is geared towards ensuring
our production is organic and sustainable. ALL OUR GRAPES ARE HANDPICKED.
Our wines must reflect the characteristics of the region, the vineyard and the vintage.
I owe this to the environment and my customers.
Fermentation takes place with natural yeasts from the vineyard, barrel by barrel, tank by tank. We reject aromatic yeasts and yeasts trimmed for fruit.
We do not use any artificial aromas or additives, or concentration or fractionation equipment,
and add only small amounts of sulphites.
We do things the traditional way.
That means long contact with the yeast and slow, gentle ageing.
We only produce dry wines.
In the vineyards, preserving the fertility of the soil and supporting soil life is everything.
Promoting plant and animal diversity lies at the heart of our work in the vineyards.
We never use genetically modified organisms.
Year in, year out, our aim is always to produce wines of the highest possible quality.
