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Manual harvest, whole bunch pressing. Light cold settling. 100% natural vinification in temperature-controlled stainless steel vats, aging for 9 months on fine lees which allows us to neither fining nor filter the wine before bottling.

Manual harvest, 40-year-old vines, eastern slopes. Each grape is sorted upon receipt of the harvest, we work by gravity in order to respect the natural circuit of winemaking. We do a light press and keep only the free-run juices and heart of the press. Natural vinification in...

The juices are cold-set after pressing, without the use of enzymes, then the vinification begins spontaneously thanks to indigenous yeasts. These natural vinifications reveal all the more the expression of the terroir, and the long aging reveals the aromatic complexity.

The grapes are sorted upon receipt at the winery, where we work by gravity in order to be as respectful as possible of the natural cycle of vinification. We lightly press the grapes and only keep the first part of the juice – the purest, most precise and full of flavor. The musts are then cold...