Winery Notes

2025 promises to be a great vintage.
A mild spring and a hot, dry summer with a few rare showers. The harvest began on 4
September and ended on 11 September. We harvested fully ripe grapes, sweet and
fragrant. The quantity was rather low, but the quality is exceptional. The wines will have a
concentrated and aromatic profile, offering excellent ageing potential.

We chose to harvest the grapes at night in order to
help the concentration of the aromas, the flavors and to control the oxidation of
the fruits.
In order to optimize the quality of the crop, we keep our vines under constant
observation : we limit our yields, start the harvest according to the maturity of each
plot, hand-sort the grapes...
Grapes are slowly pressed to release of their aromas. Then, the juice undergoes
alcoholic fermentation at a controlled temperature between 16°C to 21°C during 4
weeks. The wine is maturing on its fine lees in stainless steel tanks with nitrogen
protection (to reduce sulphites) until the bottling is done at springtime.
Ageing The long ageing on fine lees gives the wine a greater finesse and more
intense aromas.