The producer started as a family-led project in 1980, now in its second generation, Camille manages the vineyards and winemaking, while Mathieu & Jean-Baptiste are responsible for the marketing and sale of the wines. The new generation is working hard to perpetuate the family history, by acquiring new vines and moving to a less interventionist approach to winemaking, respecting the principles of organic growing.

Immediately upon arrival (20 mins maximum from pick up), the grapes are pressed (pneumatic). Fermentation in temperature-controlled vats for 4 to 6 weeks using only indigenous yeasts. A complete malolactic fermentation is carried out in order to preserve the wine’s complexity. Aging 20% in vats and 80% in oak barrels for 12 months (French oak from Jupille forest, CAVIN cooperage, 10% in new oak), and then 6 months in vats.