Organic Wines in Saint-Antonin-du-Var
In recent years, the estate has firmly focused on producing wines with no chemical inputs and as little intervention as possible in the winemaking cellar.
Vineyard work in organic farming
ECOCERT-certified organic farming: no herbicides, no pesticides.
Use of green manures and organic amendments
Ridging of vines and working under the rows
Green harvesting for specific grape varieties, small yields
Mainly manual harvesting
Working in the cellar with natural winemaking
Vinification techniques use modern equipment, and the cellar is generously dimensioned to ensure the best possible working conditions and strict hygiene rules, which are essential when vinification does not use sulphur.
Stainless steel vats, pneumatic press, de-stemmer.
1 barrel cellar for maturing certain cuvées.
We control and accompany nature's work as best we can.
With few exceptions, our interventions are limited to simple choices: whether or not to de-stem the vines, the duration and intensity of pressing, the length of maceration, the choice of containers and the length of maturation, whether or not to blend several grape varieties.
This requires strict hygiene, frequent checks and immediate corrective action.
