The vinification

Managed by Thibault BIZET since 2005, using modern techniques and methods, the basis remains the know-how handed down over 4 generations. Each type of terroir is vinified separately to ensure that each can fully express itself. From the harvest to bottling, we do everything ourselves.

The vinification of the harvest starts with the most healthy and ripe grapes which are carried to the pneumatic press by a conveyor belt.

The grapes are pressed gently to ensure an excellent extraction of the juice without bruising or oxidation. Then they are cold settled for 12 to 24 hours, which allows the heavier solids to be removed, so only the fine lees are left.

The alcoholic fermentation takes place in thermoregulated stainless steel tanks at 16 °C, to help preserve the aromas and typicity of the terroir. This takes about 15 days.

Then the wines are matured on their fine lees until Spring, when they are racked and then undergo a light filtration before bottling.

After a rigorous sorting, the grapes are transferred to the tanks by a conveyor belt; the alcoholic fermentation lasts a dozen days between 25 and 30 °C. Punching down and pumping over are carried out daily to ensure good homogenisation and optimal contact between the skins and the juice to extract colour.

Once the fermentation is finished the free-run juice is removed and the marc is de-vatted to be pressed for the rest of the juice. After tasting, the free-run juice and the press juice are assembled in inox tanks to undergo the malolactic fermentation.

Once this is finished the wine, in either tank or barrel, is racked several times during maturation, and bottled during July.

This wine is obtained via two methods. The first is similar to the white wines – a direct pressing of the grapes when they arrive in the cellars – this is what we call a pressed rosé.

The second method consists of bleeding off the juice from a red wine after a short maceration. This is what we call a bled rosé.

These two juices are then blended in thermoregulated inox tanks. The wine is then aged, stabilized, and clarified in the same way as the whites.

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