Between tradition and modernity
Nowadays, our vine culture is integrated and environmental-friendly. We are starting the grassing of the plots...
We want to be certified HVE (High Environmental Value) in the next few years.
To elaborate the cuvees, new oenological techniques are mixed with ancestral methods. Thermo-regulated vats and oak barrels give our cuvees quality and balance.
The fermentations take place in thermo-regulated stainless steel vats, including the malolactic fermentation (FML).
Our wines rest on sediment in our vaulted cellar in Le Mesnil-Sur-Oger (under renovation at the moment).
The "remuage" (stirring), previously executed by hand, is now automatic thanks to the "Gyropalette", one of the most remarkable inventions of Claude Cazals.