What begins in the vineyard, we carry on in the cellar.
Cellar & Craft
Vinified parcel by parcel, aged in barrique, amphora and concrete. We intervene little and give each lot the time its structure needs.
In the chai.
Several years often pass here between harvest and release. For us, this time in the cellar is part of the composition.
Time as a principle
Aged separately, parcel by parcel.
We harvest, ferment and age every parcel separately. That way the cellar keeps what the vineyard sets out, and we decide only late which lots come together into a cuvée. Our intervention stays light: we work with restraint and give the wine time. We understand this path as modern Bordeaux as an attitude.
Barrique, amphora and concrete.
We age our wines in used barriques, in clay amphorae and in concrete. Each vessel gives the wine something different: used oak adds barely any aroma and mainly lets air reach the wine, the amphora keeps it clear and straight, concrete preserves the fruit. Which vessel a lot is given depends on its structure — the Sarabande, for instance, matures around eighteen months in barrique, the Louré spends a long time in the amphora with a little oak.
Few, precise movements.
In the cellar we work sparingly. We draw the wine off its lees — the racking — only when it needs it, and otherwise leave it on the fine lees, where it gains texture. Where the vintage allows, fermentation runs spontaneously; whether a wine goes through malolactic fermentation we decide lot by lot.
Read on.
How we work and decide in the cellar — explored further in our context texts.
„Care in every movement.“Our work in the chai
What takes shape in the cellar can later be traced in the glass.