We are planning essentially work as an accompaniment to the winery the grapes during their metamorphosis.

A pink wine by direct pressing

We develop a slected pink wine, from selected soil for the maturity they bring to the grape. The early harvest of Cabernet is the freshness of the morning to capture the elegance and the fruit. The grapes are then pressed directement. capsules vis

Alcoholic fermentation is complete, ie without residual sugar, and no risk of fermentation. At the time of bottling, during the winter cold, we use very little sulfur. The sealing is done with a screw cap which retains the flavor.

In order to fully express its fruity character, this rosé is aged in stainless steel tanks on fine lees..

Chinon blanc : 2 vinifications, 2 styles

Chenin is a variety that tends to happen a lot with a heterogeneous maturity which makes it very difficult to control.
It is in the vineyard, during the summer and through manual harvesting that we provide the necessary care to reduce yields and vinify ripe grapes. This is where the great white Chinon is made.

Chante le Vent
After pressing, we produce only in stainless steel tanks. The fermentation is complete (no or very litlle residual sugar). The breeding on fine lees ends through the cold winter.

La Part des Anges
The heart of the press as botrytis is sung in five barrels. In our cellars, fermentation varies with the seasons during the time required, 24 months for the 2009 vintage.

With red wines : vinification of grapes adapted to

Cabernet Franc is a variety that, according to the land, expressing red berries spring, violet ... or spicy aromas and candied. Throughout the season, we must understand and feel the potential of the grape and vintage for Cabernet Franc admits of no mediocrity in winemaking.

Each plot harvested by hand is vinified separately in stainless steel tanks to preserve the specific expression of each terroir. The maceration time again depends on the potential of the grapes and the vintage. Only our cuvée "Pierre de Tuf", takes a different path.

Cuve en tuffeau

The maceration in a very old vessel (XV-XVII century) carved from the mass of tufa. We do not use any modern method of work. The temperature is controlled naturally through the thick walls of tufa. We find the ancestral: punching down by hand, racking bucket.

The Maturing

Out of vinification, the wines are like rough gemstones must be cut, chop ... to reveal its many facets and brilliance. There are two main ways to raise our wines.

"Le Temps des Cerises", "Chante le Vent" and "Goutte de Rosé"  are high in stainless steel tanks to maintain safe air the brightness and freshness of aromas.Elevage

The other cuvées (special selections) are high in barrels in the cool of our cellars in tuff. To preserve the identity and the sweetness of our wines, we use the barrels of large volumes: 450 to 600 Litres. Percentage of new oak is minimized to the maximum to avoid masking the flavor of the wine with aromas of Noblaie barrels.

For Jerome Billard, the aging in wood compares to makeup: A slight note can sublimate, but we must avoid falling into vulgarity.