Cultural practices.

Anxious to respect our terroirs as much as possible, we alternate tillage and natural grassing one row out of two. We also limit competition under the rows of vines using tillage tools. 

We are currently working on seedling trials of different varieties of seeds (weight, rye, clover …) in order to naturally feed the vine, to help the development of microbiological life and the maintenance of the good structure of the soil.

Throughout the year, manual work follows one another:

In winter, pruning to form the vine that will bear the future fruit by optimizing the grape load and ensuring the durability of the foot, The binding of the arches and the vine at the end of Winter.

In spring, the de-padding as soon as the vegetation grows, which consists in removing the superfluous buds that would use too much vigor and cause a pile of foliage in summer.

At the beginning of the summer the work begins in green. Partly mechanically assisted by trellizing machines, the bulk of the work consists in driving the vegetation along the rows of vines, in order to optimize the exposure of future grapes and to ensure foliage allowing good photosynthesis that allows to feed the future fruits.

 As maturity approaches, the vines are trimmed and then mechanically stripped to avoid the risk of rot as much as possible and ensure optimal quality of the grapes.

Finally comes the time to reap the fruit of a year of work with the harvest. They will be spread over a period of about one month in order to harvest each grape variety as close as possible to its optimal maturity.

Crémants are always the first grapes to be picked. Harvested by hand we are looking for a grape with little sweetness, which will bring acidity and a good feeling of freshness to the wine. The harvest of each grape variety follows one another, by hand or mechanically. The different terroirs and cuvées are selected and vinified separately.

The late season is reserved for late harvest and selection of noble grains. From plots selected in advance for their high quality, the grapes are picked in over ripening, we then obtain if the weather is mild, the best of the aromas of the concentrated fruit, gustatively we find an intense palette of exotic fruits and citrus fruits from all horizons.



The High Environmental Value Level 3 certification is the highest level of commitment whose main axes are the development of biodiversity on the farm by promoting auxiliary flora and fauna (insect birds), preserving natural grassy areas, hedges, shrubs around vineyard plots, while limiting as much as possible inputs in order to have the least negative impact on the soil, air and water.

VIGNERON INDÉPENDANT (Independent Winemaker)

The Logo of independent winegrowers that we display is the guarantee of a winemaker who cultivates his own vines while respecting his terroir, he makes his own wine in his cellar, he elaborates it until bottling and sells it in bottle while sharing his passion.