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Origins :
- Grape variety : Sauvignon.
- Terroir : Calcaire et argilo-calcaire.
- Pruning shape : Guyot simple.
- Yield : 60 hl/ha.
Winemaking method : The grapes are pressed gently and our white wines are vinified in temperature controlled stainless steel vats. The must is cold-settled for 24 to 48 hours depending on how cloudy it is. We examine our wines before and during alcoholic fermentation to ensure that vinification proceeds as smoothly as possible.
Maturing : The wines are matured on the lees until they are bottled, to give them as much richness and finesse as possible.
Tasting notes : Fresh and lively with citrus fruit aromas, it may be served as an aperitif and goes well with "crudités", fish and cheese.
Storage : 2-6 years.
Origins :
- Grape variety : Sauvignon - vines of an average age of 35 to 50 years.
- Terroir : steep clay-and-limestone slopes with a poor soil structure (Kimmeridgian marl).
- Pruning shape : Guyot simple.
- Yield : 55 hl/ha.
Winemaking method : The grapes are pressed gently and our white wines are vinified in temperature-controlled stainless steel vats. The must is cold-settled for 24 to 48 hours depending on how cloudy it is. We examine our wines before and during alcoholic fermentation to ensure that vinification proceeds as smoothly as possible.
Maturing : We also stir the fine lees on which the wine is matured for 10 to 18 months, depending on the vintage.
Tasting notes : It is fruity and full bodied, with good persistence on the finish, marked by the "terroir", and stony aromas with a hint of white flowers and beeswax on the nose. Serve with white meats, fish in sauce or cheese (Crottin de Chavignol).
Storage : 2-6 years.
Origins :
- Grape variety : Pinot Noir.
- Terroir : Argilo-calcaire.
- Pruning shape : Guyot simple.
- Yield : 60 hl/ha.
Winemaking method : The grapes are macerated and fermented in temperature controlled stainless steel vats. Maceration lasts for 1 to 2 weeks to extract all the aromas, tannins and colour from the grape skins. After alcoholic fermentation, the grapes are pressed and the wine is place in the vat to undergo its malolactic fermentation.
Maturing : In Tank.
Tasting notes : A light, fruity wine with red berry aromas, it goes well with charcuterie, red and white meats, cheese and even fish.
Storage : 5-7 years.
Origins :
- Grape variety : Pinot Noir, vines 30 to 40 years old.
- Terroir : "Les Caillottes" soils, which are more ferrous (the soil is dark red).
- Pruning shape : Guyot simple.
- Yield : 50 hl/ha.
Winemaking method : The grapes are macerated and fermented in temperature controlled stainless steel vats. Maceration lasts for 1 to 2 weeks to extract all the aromas, tannins and colour from the grape skins. After alcoholic fermentation, the grapes are pressed and the wine is place in the vat to undergo its malolactic fermentation.
Maturing : In oak barrels for a year.
Tasting notes : Soft, oaky tannins that merge with the red berry aromas after 2 or 3 years in the bottle.
Storage : 5-7 years.
Origins :
- Grape variety : Pinot Noir.
- Terroir : Argilo-calcaire.
- Pruning shape : Guyot simple.
- Yield : 60 hl/ha.
Winemaking method : The red grapes are pressed immediately after harvest. After a period of cold settling, the relatively clear, pink juice is vinified in temperature controlled stainless steel vats at 17-18°C.
Maturing : In Tank.
Tasting notes : It is a light, fruity, pale-coloured wine. Serve with "crudités", charcuterie, white meats and Asian and Italian dishes.
Storage : 2-4 years.



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