The hand-picked grapes are brought to the cellar in small crates. The crates are slowly lowered into the press.
We use the so-called “méthode champenoise” to press the berries very gently, using only low pressure and discarding the last juices.
We punch the reds’ caps by hand.
The winemaking process is traditional, using stainless steel for Chasselas and with minimal intervention.
The sweet wines and reds are all aged in French oak, adapting the new oak proportion to each wine. We perform a regular so-called “bâtonage” on our sweet wines.