The clay soils produce full-bodied, rich wines that are always balanced by a lovely freshness. Sémillon, particularly from old vines, plays a central role in the estate’s identity. In the cellars, winemaking is carried out as naturally as possible: fermentation with native yeasts and oenological additives kept to an absolute minimum.

AGING IN AMPHORAS

Developed over nearly a decade, this approach preserves the expression of the fruit and the terroir. At the same time, a measured return to barrel aging, in collaboration with top-quality cooperages, supports the production of more ambitious wines. Preparing for the future.