Below we give you an introduction to our terroir and viticulture, and our method of working the vineyard:
The creation of a wine of the highest quality starts with the work the vineyard while respecting the natural environment.
We are located on a plateau overlooking the Indre River. The vines are planted mostly on siliceous clay and siliceous sand soils with a large amount of surface pebbles.
This is an ideal terroir for pinot grapes that find their balance in a perfect marriage between terroir and grape variety, which is the basis of a high-quality wine.
The goal of this technique is to force the roots of the vine to search deeper for nourishment, by making them compete with grass on the surface.
This also reduces the strength of the vine and, thus, its yield.
It limits the swelling of the grapes with water at the end of the season following a storm and helps maintainin a greater concentration of berries.
It improves the microbial life of the soil.
This provides better sunshine for the grapes and better ventilation for the interior of the vines, which greatly reduces disease.
We use this at the end of the flowering of the vines so that rot does not implant itself inside the bunch.
A second manual leaf thinning is done for malvasia at the beginning of September to encourage the sugar concentration in the berries.
When nature is too generous, we remove excess bunches to limit the yield and obtain a better quality. This is done systematically on the malvasia to prevent the bunches from touching, with the constant aim of fostering ventilation and limiting disease.
We are equipped with a stainless steel pneumatic press for a very gentle pressing using a membrane under air pressure, which limits the crushing of the seeds, thus obtaining a better quality grape juice.
Fermentation is carried out by the native yeasts found on the skin of the grape.
The control of the temperatures of the tanks for fermentation and the aging is done through a production group of glycol water that can range from -9° to 45°.
This group allows us to perform tartaric precipitation naturally in tanks by keeping the wine at -3° for one week, thus preventing the crystals in the bottle from precipitating early in the tanks (tartaric acid is a natural component of grapes and can become unstable in wine following a sudden temperature change).
Aged on lees for 2-4 months with stirring of the deposit so that the wine obtains more fat and aromatic fullness on the palate.