Practices

Ageing and Bottling

Ageing then takes 12 months, without racking, except in the case of pronounced reduction. We have chosen to reduce the percentage of new barrels used. Today it is around 15 to 30%, depending on the cuvées. We prefer light- to medium-toasted barrels.
After ageing in barrels, our wines are transferred to stainless steel tanks for six months, to reach full maturity. Only the Premier Cru and Grand Cru wines, and the Racine du Temps cuvée are left to mature in barrels for 18 months, to allow their tannins to mellow.
The other cuvées, meanwhile, will take 4 to 6 months to reach their optimal bottling period.

The decision about when to bottle the wine is made for each cuvée, after tasting, and has followed the lunar calendar since 1990.
Our whites undergo light filtration to guarantee purity and taste, while the reds are not fined, and in most cases are very lightly filtered.
We have decided to reduce the amount of sulphur added, while still preserving a certain precision and purity in the expression of our wines.