The grapes are harvested in mid-September. Each parcel is harvested and vinified separately in small, stainless steel vats with long macerations, over two weeks for the Cabernet Sauvignon and one week for the Nero d’Avola. At the end of fermentation, the wines are transferred to French oak...

Made with organic grapes. Fruit is hand harvested and brought to the cellars in small crates to avoid disturbing the ripe grapes. The grapes are cooled at the winery right at the foot of the vineyards. The must is macerated and vinified with pump-overs in temperature-controlled stainless steel...

To respect the integrity of the grapes we prefer handpicked grapes and special care is given to the transport and conveying until the presses (whole bunch pressing). We use pneumatic presses with graduate progressive pressing (limiting rebechage), adapted to the quality and maturity of each...

To respect the integrity of the grapes we prefer handpicked grapes and special care is given to the transport and conveying until the presses (whole bunch pressing). We use pneumatic presses with graduate progressive pressing (limiting rebechage), adapted to the quality and maturity of each...

100 % manual harvest. Direct with pressure level. Vinified with the Champagne Method

87 % of clear bases wines (49% Mesnil + 38% Ambonnay)13 % red wines vinified (Ambonnay). The harvest is 100% manual. Direct pressure level for future clear bases (87%). 23 % of reserve wine was used (Mesnil and Ambonnay).

Henrys Keep is aged 22 months in French oak (50% new).

The Sauvignon Blanc is aged 11 months in French oak barrels (50% new).

The grapes are harvested manually and sorted in the vineyard, de-stemmed then sorted a second time on an optical sorting table. After a cold maceration of 2 to 3 days, skin contact lasts for 15 to 20 days during which extraction is performed, mosdy by punching down. following the malolactic...

Direct pressing in pneumatic presses. Natural cold settling (10-12°C) and light fining. Vinification at constant low temperature of 14° to 16°C. Duration of fermentation: three weeks minimum. Approximately one third of the must is fermented in Burgundian barrels (new and of one year old) and...