The grapes are picked by hand and sorted first in the vineyard and then in the cellar on a vibrating sorting table by at least 3 people for a good result. Respect for the terroir involves respect of the grapes resulting therefrom.
The very exact scheme of traditional fermentation observes the customs of the local appellations of origin: destemming, temperature-controlled, cap-punching, fermentation time and a host of other parameters are adapted, adjusted and reviewed constantly, so as to best to meet nature’s requirements and our own expectations.
Destemming involves separating the grain from the stem grapes. If the vintage allows it - as in 2012 on 3 cuvées of red Chateauneuf du Pape- we keep 25% stems minimum on the Grenache. Fulling, meanwhile, is to slightly crush the grains to release the juice to facilitate the onset of fermentation and help the first flavor extractions.
Maximizing the fruit and keeping most of the grapes' intrinsic aromas, is our priority. We do all we can to retain the freshness, to reflect the terroir, and to produce opulent, delicious wines.
The vinification lasts depending on the personality of the wines and the vintage’s characteristics from 2 to 5 weeks.
We believe in non-interventionist winemaking to maintain the wine's balance. This entails gentle extraction and long, careful aging. The red wines from different terroirs/lieu-dits are kept in separate containers: large oak foudres, large oak vats, enameled vats, small barrels, and demi-muids (for Syrah and Mourvèdre).
For the white Chateauneuf du Pape, the fermentation proceeds at a temperature between 16 and 20 degrees in the thermoregulated stainless steel tank. Then in mid-fermentation, we put 20% in new oak barrels. No malolactic fermentation for keeping freshness and acidity.