My philosophy is simple: Help nature’s handiwork to produce well-balanced, authentic wines that express the distinctive character of the Domaine. In the vineyard, expert Benoît, along with seasonal workers, carry out meticulous working methods which they adapt to suit each vintage.
In the winery, as in the vines, you’ll find the same dedication.
The grapes are slowly pressed (for 4 to 12 hours) in a pneumatic press without trituration. The grape juices are carefully selected, and only the juice drained first and at the end of pressing, are settled naturally.
Fermentation takes place naturally, using local yeasts from the terroir. No sugar or inputs are added during the vinification or élevage process, apart from a micro-dose of volcanic sulfur.
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