The Wine Making Process

Most of our wine is vinified in temperature-controlled stainless steel tanks.
This system allows the wine in each tank to be individually cooled or heated.

Cooling is needed to control alcoholic fermentation (the process of converting sugar
into alcohol).

Heating is required during winter, or to accelerate the process of malolactic fermentation, which is 100% completed on all our wines.

Tartaric precipitation is also activated by cooling.

The idea has always been to vinify each plot of vines in separate tanks so than the wines are authentic and retain their typicité, i.e. varietal or regional character.

Our Pouilly-Fuissé Vieilles Vignes and Saint-Véran  vieilles vignes are fermented in oak barrels from the renowned Troncais forest.
For approximately 6 months, the natural flavours of the Chardonnay mingle with the vanilla sweetness of the oak.
This exchange of flavours is at a peak during fermentation