The winery
The Chai: crafted for authenticity
Red winemaking
The harvest date is carefully determined based on the fruit’s aroma, pH levels, and tannin maturity. Our wines are vinified at low temperatures without SO₂, with minimal physical intervention—such as pump-overs or rackings—to limit tannin extraction and enhance pure fruit expression.
The Tradition wines undergo a 3-day cold maceration, optimizing the extraction of vibrant fruit aromas and rich color. Pressing occurs before fermentation is complete, ensuring smooth, elegant tannins.
To refine their structure and complexity, Monologue, Mirabelle et Colombier wines go through post-fermentation maceration sur marc. They are then aged in 225L and 400L French oak barrels with only a minimal amount of SO₂. Malolactic fermentation is delayed until the following spring, allowing for optimal integration and balance.
All our red wines are bottled unfiltered, preserving their authenticity and depth.
White winemaking
The grapes are hand-harvested early in the morning, at the coldest part of the day, chosen based on their taste and pH levels. If necessary, the white grapes are cooled to 5-8°C to preserve their fresh, fruity flavor.
Around 15 to 20% of the wine is vinified in French oak barrels, aged 3 to 5 years, which contributes a beautiful complexity. Six different yeast strains are used, selected according to the unique character of each vineyard plot.
The wines are then left on their lees (without sulfites) for 1 to 4 months, allowing the aromas to evolve and develop further.
The Mirabelle cuvée is vinified and aged in 300L barrels and bottled unfiltered, preserving its purity and richness.
Vinification of rosé wines
The alcohol level and pH measurement determine the optimal time for grape harvest. The processing and vinification follow a similar approach to white wines. To maintain its pale color, we ensure minimal contact between the juice and the grape skins.
We use a single yeast strain to emphasize the characteristic red fruit flavors, ensuring the wine retains its unique and fresh expression.
Vinification of our natural wines for the best expression of the grape
The goal is to highlight the grape’s natural expression without the use of added elements. The grapes are hand-harvested and undergo a 3-day cold maceration, similar to the Tradition cuvées, but without the addition of yeasts, wine-related products, or filtration. This process results in a slight turbidity, which is a natural characteristic of the wine.
The wines are then aged in vats, without any wood, to preserve their pure fruity expression, and are bottled without SO₂, ensuring an authentic, unaltered taste.