This is why with his team he undertakes a rigorous and daily monitoring routine that encompasses the greatest level of respect for the terroir, and how it influences the wines.
The methods they employ include :
- mechanically turning the soil,
- leaving grass only on alternative rows,
- pruning and removing bunches of grapes as necessary to manage the yield,
- the removal of surplus leaves to ensure an optimal exposure of the grapes to the sun,
- and the monitoring of each parcel of land and of each variety as they ripen, to maximise its flavours.
The wine-making cellars have benefited in recent years from substantial investment that has been at the forefront of technology.
- an additional cellar of 1,500 square metres is fully temperature controlled,and sits at the heart of the vines,
- the pressing of the grapes is done under a layer of inert gas (to avoid any oxidation and so preserve the natural precursors of the wine's bouquet),
- the fermentation is controlled at low temperatures and all transfers of the wines between tanks are gascontrolled (to preserve their fruity bouquet),
- while the wines are kept at below 6°C in isothermic tanks.
The bottling and packaging are realized by ourselves at the heart of the domain, with a last generation bottling.
Bottles are kept in a air-conditioned wine store of 1000m2.