Manual harvest with a first sorting in the vineyard and a second sorting on a vibrating table. The harvest is 100% destemmed. After few days of Cold prefermentation, the alcoholic fermentation is done traditionally. We use natural yeasts. No « pigeage », just some pumping over. Then they do the devatting and pressing.
The malolactic fermentation is done in barrels. The ageing is done in barrels (25% of new oak) during 12 months then racked and blended in stainless steel tanks before bottling. All is done by gravity.
Morgan and Julie Truchetet have now taken over the reins from their father Jean-Pierre and they’re all fired up, already looking to the changes in the future, the most important of which is the move towards organic farming.