WINES

I harvest the grapes by hand and destem them before starting the maceration on the skins. Three days before the harvest, I prepare a pied de cuve to ensure a clean and regular alcoholic fermentation from indigenous yeasts. After maceration, the duration of which varies according to the characteristics of the grapes and of the vintage, the skins are pressed briefly and the wine left to rest in stainless steel tanks until March. At the beginning of spring, when nature wakes up thanks to the rising temperatures, I do the single decanting and then let the wine decant and clarify before bottling at the end of July. During decanting I make a very small addition of sulphites to prevent the wine from oxidising. Bottling takes place by hand with a semi-manual gravity filler, without the use of pumps and without filtration or addition of sulphites.