Vinification
Harvest with a machine for our wines. Our winemaking is just a simple transformation process. The grapes arrive quickly at the cellar to be pressed with modern machines to keep the quality of the juice. The natural fermentations and the aging of one year on lees occur in stainless steel to develop the complexity, minerality and vivacity offered by the kimmeridgian soils and our cold climate. We avoid using barrels to keep the freshness of the wine. Some years we can do a gentle fining with bentonite when necessary. The wines are cold stabilized during winter when we open the doors of the cellar. We may do a plate filtration
Region Notes
Our Vaucoupins comes from a small parcel of massa selection planted in 1950. South exposition and a soil really stony. The yields are generally low (around 45 hl per ha). The old vines offer a nice expression of the terroir. We limit intrants as much as we can and have come back to traditional methods: ploughing and manual labour. We strictly control yields with short pruning and reduction of number of buds during the growing period. This extra time spent in the vineyard garantees the respect of the terroir and the obtention of beautiful ripe grapes.