Our vines, located in Quincy , Brinay and Châteaumeillant , are on average 35 years old, with some planted in 1959 .
We believe that good wine comes from good grapes, which is why we take great care of our vineyard. Regular soil analyses help us adjust the necessary inputs, while careful observation and precise management allow us to limit treatments.
The grassing of our plots promotes deep root growth and fully reveals our terroirs.
As the harvest approaches, we analyze the balance of the grapes and taste the berries on the vine in order to harvest at perfect ripeness.
IN THE WINE CELLAR
Winemaking of our Quincy white wines
The freshly harvested grapes are sorted and then gently pressed in a pneumatic press. For our finest plots, skin maceration is carried out to extract more aromas.
The musts are then settled for 24 hours before being fermented in temperature-controlled stainless steel tanks at 16-18°C. This temperature control allows for a slower fermentation, revealing fine and intense aromas.
After fermentation, an initial racking removes the coarse lees. Aging on fine lees, with regular stirring, adds roundness and complexity. Once clarified and stabilized, the wines are bottled between March and September.
Winemaking of the “Gris” of Châteaumeillant
Our grapes are harvested and sorted by hand before direct pressing, without maceration. This method gives Gris its pale color with salmon highlights.
The winemaking process then follows the same procedure as for our white wines, with controlled fermentation to preserve the finesse of the aromas.
Winemaking of our reds
Quality begins at harvest time: the hand-picked grapes are sorted and destemmed before being placed in vats without crushing. This rigorous selection process highlights the unique qualities of each plot.
A cold pre-fermentation maceration preserves the freshness and aromatic expression of the vintage. This is followed by one week of alcoholic fermentation and two weeks of maceration.
During the racking process, the free-run juice and the press juice are separated before being placed in tanks or barrels. Malolactic fermentation then adds more suppleness to the wine.
The aging process includes several rackings to refine the wine. The first bottlings take place in the spring, while wines aged in barrels wait up to a year before being bottled.