The Cellar
The estate’s wines are aged in troglodyte cellars carved into the local limestone known as tuffeau.
The constant temperature, ranging between 13°C and 14°C (55–57°F), provides ideal conditions for wine ageing and allows natural thermal regulation of the barrels during alcoholic fermentation.
The grapes from each vineyard plot are pressed and vinified separately.
The wines are aged in oak barrels from the Allier forests, as well as in stainless-steel tanks, concrete vats, and concrete eggs, for periods ranging from 6 to 24 months depending on the cuvée.
They are then bottled and labelled at the estate cellar.
White Wines
Our white grape varieties, Chardonnay and Chenin Blanc, are carefully sorted when necessary before being directly pressed.
Our two pneumatic presses ensure a gentle and gradual extraction of the juice, a crucial step in preserving its purity and revealing its full potential.
After a night of settling, the musts are racked and then transferred into concrete eggs, large oak casks (foudres), barrels, and stainless-steel tanks of various capacities.
They are then aged with great care until they are prepared for bottling.
Red Wines
For our Pinot Noir, Côt, and Grolleau, a rigorous selection process is also carried out during harvest.
The grapes are mostly destemmed and then transferred to the tanks by gravity, helping to preserve the integrity of both the bunches and the berries.
Maceration then takes place in our concrete vats and 35-hectolitre truncated-cone fermenters, allowing for a gentle and controlled extraction.
The quality of the fruit enables us to favour delicate extraction methods, closer to infusion than traditional extraction, with maceration periods of up to three weeks for Pinot Noir and around ten days for our Côt.
Each intervention is decided on a daily basis following the tasting of the fermenting juices: punch-downs, pump-overs, or simply patience when the wine is naturally expressing its full potential.
Our goal is to reveal the purity and brilliance of the fruit while building depth and structure on the palate, supported by fine, harmonious tannins.
