Bertrand is passionate about continuing the family tradition of producing high-quality wines, and employs new techniques that come from modern viticulture and oenology. His aim is to draw the best out of each terroir in order to produce a range of rich and diverse wines.
Strong emphasis is placed on the meticulous work in the vineyard that is required to grow healthy grapes which are crucial when producing Grands Vins. Great importance is given to working the soil, so that the uniqueness of each terroir can be showcased.
From the pruning stage right up to the harvest, all work is done manually.
Vinification is still carried out in a traditional manner with little intervention, to highlight the uniqueness and complexity of each of our terroirs.
WHITE WINE VINIFICATION
The grapes are pressed immediately when they reach the vat room, without prior crushing. After gentle pressing and light settling, the must is placed directly into different types of barrels (10 to 30% new barrels depending on the appellation). Aged for one year on average, followed by several months' stabilisation in vats before bottling.
RED WINE VINIFICATION
The grapes are rigorously sorted before partial or total destemming depending on the wine and the characteristics of the vintage. Vatting lasts for about three weeks, with regular temperature controls. Extractions are carried out with minimal intervention, just some pigeage and remontage. Similar to white wines, élevage takes place in wooden barrels for about twelve months (the percentage of new barrels varies), followed by a period of three to six months in vats before bottling.