Our Signatures

Grape varieties: Sauvignon

Terroir : Clay-Siliceous, facing  south with an average age of the vines of 27 – 32 years.    

Vinification & aging: Selection of our prettiest vines, the harvest is sorted and pressed immediately after the harvest. We make a selection of juices. After a moderate pressing of 3 hours and a settling of 24 to 48 hours, the alcoholic fermentation takes place in oak barrels at a temperature of 16-18 ° C, favoring the appearance of fine and intense aromas. Then we make stirring of the lees in a barrel so that the wine brings fat on the palate.  This is followed by aging in barrels for 9 months on fine lees until bottling.

Personality: Golden yellow color with citrus, butter and brioche aromas. On the palate, there are white fruit (peach, pear), citrus. Brioche, toast and vanilla are brought by aging in oak barrels. Sweet finish with volume and persistence in the mouth.

Matching food and wine:  Aperitif, foie gras, scallop,  prawns with cream or flambé, pike perch or sea bass in sauce, poultry with cream, asparagus with mousseline sauce.

Serving temperature : 12 à 14°C

Occasions:  Dinner for two, with family, great occasions

Cellaring potential : 3 – 5 years

Grape varieties: 80% Pinot Noir, 20% Gamay

Terroir : Clay-Siliceous, facing south with an average age of the vines of 30 years.    

Vinification & aging: From a plot selection, the harvest is completely destemmed, then placed in vats for maceration and alcoholic fermentation. Fermentation is carried out at a temperature between 25 and 30 ° C allowing good extraction of the coloring matters (operation favored by two daily pumping-overs). The fermentation lasts 8 to 12 days. After devatting, the malolactic fermentation takes place at a temperature of 20 – 21 ° C. Several rackings will take place during the different phases of the aging, one year in vats, then one year in oak barrels. Bottling takes place 20 to 24 months after harvest.

Personality: Beautiful ruby red color. On the nose, blackberry, morello cherry and blackcurrant dominate, with notes of toasted hazelnuts and cherries in brandy. The palate is supple and balanced with aromas of prune, tobacco and toasted hazelnuts. On the finish, notes of vanilla and chocolate.

Matching food and wine: Cassoulet, meats in sauce, roast doe, venison fillet, hare stew, chocolate cake.

Serving temperature : 12 à 14°C

Occasions:  Dinner for two, with family, great occasions

Cellaring potential : 3 – 5 years

Grape varieties: 80% Pinot Noir, 20% Gamay

Terroir: Clay-Siliceous, facing south with an average age of the vines of 19 years.    

Vinification & aging: After a total destemming, the harvest is put in tanks for maceration and alcoholic fermentation.
Fermentation is carried out at a temperature between 25 and 30 °C allowing good extraction of coloring matter (operation favored by two daily pumpings over). Fermentation lasts 8 to 12 days. After devatting,comes the malolactic fermentation . Several rackings will then take place during the different phases of breeding. Bottling takes place 10 months after the harvest.

Personality: Dark cherry color, nose with aromas of blueberry, blackberry and blackcurrant. On the palate, the round tannins and small black fruits bring volume and finesse. On the finish of the wine notes of cocoa and roasted aromas.

Matching food and wine: Roasted pork loin, filet mignon with chanterelles, haunch of venison with figs, black forest.

Serving temperature: 12 to 14 ° C

Occasions: Dinner for two, with family,great occasions

Cellaring potential: 3-5 years