Our know-how

Our commitment

Since 2012, we are a member of Le Système de Management des Vins de Bordeaux (SME). Created by the CIVB (Bordeaux Wine Council). This association has allowed us to obtain a collective ISO 14001 certification.

Since 2017, we are also certified with the High Environmental Value (HVE) Label, which promotes a better management of inputs (phytosanitary product, oenological products, fertilizer...) and waste, helps saving water and aids protecting the biodiversity, e.g. through preservation and plantation of hedges and trees…

In 2019, we have started our conversion to Organic Farming. Our first certified vintage has been launched in early 2023!

With the accelaration of extreme weather events that we experience since 2015, we are reminded every day, how important it is to produce less, to produce better, and to pay close attention to our most important work tool: our planet and its ecosystem.

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From the vine ...

All our attention is focused on producing healthy grapes at optimum ripeness.
We make sure that our agricultural techniques follow a simple rule: ensuring that the vine and its grapes are in the best possible growing condition.

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Short pruning obtains two canes of 4 to 6 buds which are folded flat at 60 cm from the ground. This technique limits yields and increases quality.

Two mechanical disbudding operations during the growing cycle

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A full grass cover on most plots limits yields and increases biodiversity.

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A high foliage surface increases photosynthesis and maturity.

Green harvesting avoids overcrowding.

Thinning out the leaves in fruit-bearing zones provides both, better aeration (and therefore less fungal disease) and better exposure to the sunlight.

The limitation of phytosanitary products betters the quality of our soils. Using our own wastewater treatment plant, we contribute to saving water.

By monitoring the maturity at very short intervals, we establish the ideal harvest date for each plot.

Sorting the grapes one day ahead of the harvest, helps eliminating anything that is not ripe enough or, rotten.

... To the winery !

Our facilities are set up to enable both, a rather traditional wine-making method, as well as a contemporary and innovating approach.

We use an ultra-modern harvesting machine, separating the grapes from the vines, still within th plot.
Harvesting at night, we ensure a cold crop and thus avoid aromatic deterioration.
We have a 1,900 hectoliter modern cellar for harvest reception and red wine vinification: Thermo-regulated vats, low-temperature maceration tanks that are operated using inert gas, a 10-ton/hour thermovinification unit, and a 32 hectoliter pneumatic press
Our ageing cellar comprises several concrete vats with a total capacity of 1,000 hectolitres, a semi-underground oak ageing cellar with a capacity of 60 barrels, a bottle warehouse and an insulated packaging area with temperature control and automatic ventilation.
A wastewater treatment plant is used to purify winemaking effluent.
We're particularly proud of our new, ultra-modern vinification cellar (2015). It is dedicated to the liquid phase vinification of our white and rosé wines. With a capacity of 2200 hl, the winery is ventilated (free cooling system) and features a programmable thermoregulation system. A micro-oxygenation system has recently been added, allowing us to carefully refine the aromatic profile of our wines before bottling.