Vineyard & Winery
The viticulture is very gentle, as we use only organic and biodynamic principles. We use to say that we are 200% organic (!) as we also don't irrigate, nor fertilize the soils, thanks to a deep root system that insure a natural alimentation of the vines, deep into the subsoil.
The vines are all planted at a high density (3000 per acre), are ungrafted, and the grape varieties are composed with 60% Cabernet sauvignon, 30% Carménère, 5% Merlot, 3% Lacrima Cristi and 2% Viognier. We also added some Pinot noir and Chardonnay in 2009.
The winery, finally, was built in 2005, underground ("sous la maison"). There, winemaking is also very gentle: we don't use pumping, finning, filtration, nor any other brutal manipulation. Harvest takes place in May; after a selection bay per bay, fermentation takes place in special intégrale barrels, at a low temperature, and macerates with the skins during 2 months. Then the dejuicing, pressing, and racking are all made exclusively by gravity. Bottling is finally realized at the winery, around 12.5 months after harvest, and as a tribute to our Burgundy and Champagne héritage, we use special bottles, with only the best natural corks available.