EXPERTISE

We are certified HVE level 3 (preservation of our environment very sensitive to the environment for the future and future generations, we are proud to have implemented protection and respect for our environment).

THE WORK OF THE VINE THROUGHOUT THE SEASONS

In winter :

Prune : from December to March, it helps
to train the vine and to control production.
This is a short size cup type.

In spring :

The disbudding is to remove
undesirable shoots the preparation
of the trellis the grounds care.

In Summer:

Lifting and shearing manual for grapevines
whose relief does not allow the
mechanization
Trellising and mechanical trimming
for other plots
the grounds maintenance.

In autumn:

The harvest: they are purely manual. About 25 people are hired for 12 to 15 days. This is the highlight of the vineyard, a time involved in both emulation and reward. The manual sorting of the grapes is rigorous, in order to select the best fruit to obtain optimum quality.

WORK AT CUVAGE

In Beaujolais, the Wine storehouse of wine making is called the winery. It was built in 1999 (replacing an old site which became too small and difficult to adapt to current requirements). We have stainless steel tanks, so we can work under perfectly hygienic conditions. Fermentation takes place in these tanks for 6 to 12 days, depending on the wines that are to be obtained. During this period, various operations are performed and fermentation takes place under the supervision of the winemaker, particularly temperature control, everything is implemented to obtain wines combining finesse and elegance. Pressing then occurs and the alcoholic fermentation will be completed in the liquid phase followed by malolactic fermentation.

THE WORK IN CELLAR

When the fermentation is completed, the wines are racked. Then they are housed in vats or oak barrels where they will be raised until the bottling in April.