Biodynamic growing demands an absolutely consistent approach. Traditional vinification consequently involves encouraging natural seeding of the must with native yeast. Here again the expression and personality of each terroir is preserved. White grapes are pressed entirely. Red varieties are almost always destemmed (depending on vintage and appellation).
Syrah juice ferments in open wooden vats, which are pumped over twice a day. The wine is then put in barrels for malolactic fermentation We use oak barrels from the woods of the north of the Massif Central or around Nevers. All our wines are bottled at our property.