The date of the harvest is carefully selected in order to achieve an optimal maturing at the grapes, to obtain fruity wines which are fresh and structured, developing soft aromas, always seeking to avoid cherry or excessively mature tones. The grapes are harvested during the morning, just after the morning dew has evaporated. They are harvest on a parcel by parcel basis.
After arriving to the cellar, the fruits are destemmed and macerated in cold for a short week, to extract as most aromas precursors and polyphenols (color and tannins) as possible. The temperatures grow naturally. The grapes are then gradually turned into wine controlling the temperature (30°C max.). The winepress is separated, based on the parcels and the wines in stainless steel and concrete (raw and epoxy).
It’s done in barrels for the lovers of fruity, silky wine, in order to preserve the aromas so generously granted by the land.
We use French oak barrels for more structured wines, with dense fruit aromas. Always with a focus on wood, the barrels are exclusively used to micro oxygenate the wines to soften the tannins. Jean Marie like to avoid infusing aromas into the wines and giving them an artificial wood flavor that masks the authentic aspects of the grape.
The assemblage is performed after the breeding for fruity wines and shortly before bottling for wines that were partially aged in barrel.
AT THE CELLAR
The personal convictions of Jean Marie lead him to work with the wines in a natural process: without adding enzymes, yeast, without acidification, a little extraction, a little wood, a little sulphur. All wine production is parcel-based, almost every parcel has a tank devoted to it. Bottling is based on the moon calendar.