Planting : 1991, 1994, 1998

Terroir : Multiple layers of clay limestone soils, grey-yellow. Three hilly parcels,exposed due south. (5,30 hectares)

Viticulture : For more than 20 years, we cultivate and treat our vines with organic methods. Herbs are deeply buried via mecanical work. The terroir keeps then all its natural richness.

Prunning : Guyot short

harvest :  Mechanical harvesting. To take benefits from the night cooling, harvesting is acheive at 4 am.

Vinification : Few minutes after harvesting, the destemmed grapes directly go in the pneumatic wine press. The grape juice ferment then during several months in inox vat of 40 and 60 hL.

Embottling : Our high performant equipment allows a careful and sterilized embottling.

Production : Small to medium : around 30 hL/ha, whose 12 hL are set aside for our « Viognier Tradition » and « Vin de fête »

Service temperature : 6 and 8° C