Winery and cellar

The winery and cellars were built in the heart of the vineyard, entirely underground into the hillside, to guarantee the immediate entry of the harvested grapes and preserve the freshness of the fruit.

Fermentations occur spontaneously in wooden vats for the reds, and in concrete tanks or in tonneaux of 500 L for the rosés. The grape skins are pressed using a traditional champenois press from 1962, which was reconditioned and adapted to the cellar.

Each parcel of the vineyard is vinified separately. Depending on the wine, cement tanks or neutral oak and chestnut barrels of 25 to 50 hL are used for maturation.