Our Values



In a bid to protect our environment, we pay close attention to every step of the winemaking process. We are committed to innovating and improving at every level: grape growing, vinification, waste management, and safety for all operators.

For example, we recently purchased a front-mounted tool carrier to combine two processes during tillage. This saves time and minimises soil compaction by reducing the number of tractor passes, thus lowering our carbon footprint.


  • Our winery is compliant with organic farming regulations (officially since 2018)
  • Estate-wide mechanical weed removal on ridges
  • Special attention is paid to rain prevention, sprayer maintenance, wind speed and hygrometric conditions during treatments, limited amount of Bordeaux mixture based on vine growth and specific pest targeted.
  • Tillage every other row, alternating every year
  • On the work row, green manures such as oats and barley are sown in winter to protect soils from erosion and cold temperatures. This process also has cleaning properties (remove copper found on the surface) and structural benefits (the roots help to loosen and aerate the soil, improving drainage and good oxygenation) -> stimulate the activity of earthworms and beneficial micro-organisms, to retain moisture, improve soil structure and enhance biodiversity.
  • We put meticulous care into stem and head suckering, managing counter-buds, leaf thinning and lateral shoot removal in order to limit vegetation buildup, take advantage of tidal winds and thus limit the need for pesticide treatments.
  • When they flower, cover crops attract beneficial insects.


  • Mechanical harvesting done by a service provider (state-of-the-art machine with “OptiGrappe” sorting system)
  • Settling of all the tanks before start of fermentation (allows to eliminate dust and soil particles before fermentation to obtain a berry with a sharp taste and aroma, and limit the use of sulfites)
  • Partial remontage for flexible extractions (4 or 5 times a day with smaller volumes)
  • Strict hygiene standards and use of reductive winemaking techniques (less contact with oxygen) to use the lowest possible amounts of sulfites.
  • Our wines are not fined and filtration is minimal
  • Bottled by a renowned provider from Aquitaine.


We are familiar with the principles of biodynamic farming and try to organize our work accordingly as much as possible.

For example :

  • Racking and bottling is always performed on “fruit” days
  • Pruning of new vines is done on “root” days
  • No actions on lunar nodes

In fine, could biodynamic agriculture be the next goal?