Our work of the vineyard is spread out according to the seasons, we are going to make you share our passion.

We shall not miss to hold you informed about the evolution of the vineyard.

For the vineyard, the winter is the season of the transition.
The various plots of land need maintenance like the pruning. In the “Domaine de la Choupette” we begin to prune from December to prepare the future branches. We practice two sorts of pruning if it is about a vineyard of white or about a red. For the Chardonnay ( white) we cut in Guyot Simple and remove all the double buds. Concerning the black pinots we cut in cordon of Royat to limit the returns, give of advantage of period of sunshine to grapes, aerate feet and to obtain a better maturity in grapes.

When the spring comes, we select thanks to the “ébourgeonnage”, the surrogate branches of the future bunch to obtain the ideal number of grapes on every foot.
For the vineyards of white we attach on the thread of the middle, sticks left during the pruning. The spring is the occasion also to begin our work of ploughing this allows not to use any more chemicals and to aerate grounds to oblige roots to dive profoundly into the ground to feed and so obtain the tastes of the soil.

From May to June :
The vineyard is now in flower. The works of the “ébourgeonnage”, the “relevage”, are begun , while continuing the ploughings.

July and August :
During July and August, trimming, ploughing and treatment follow one another by waiting the maturity of grapes. In vineyards with importing yield we let us make a grape harvest in green, to decrease the yields and allow the grapes to mature correctly. Furthermore we practice the removing of the leaves from the fruit zone so that grapes take advantage a maximum of the period of sunshine.

In September or October (according to years) :
That grapes reached the maximum maturity the wine harvest can begin.
We have a modern in the fermenting room. We invite you to visit it in the gallery .

Red wines
The red grapes are “égrappés” altogether.
Then for a week not crushed grapes soak in cold. During 3 weeks the fermentation takes place in approximately 28 °. Bitter this phase, the tub is for a temperature of 33 ° approximately, to stabilize tannins and colors. This type of wine making allows not to extract too much tannins, but to highlight the aromas of fruits.
The breeding is made in trunks of oak for approximately one year. We use new trunks associated with trunks from 1 to 3 years.

We bottle our wines after 12 to 18 months of breeding.

White wines
The white grape ( Chardonnay) is pressed thanks to a juicer.
The grape juice ferments has ambient temperature was in the cellar after there to have settled in tub for 36 hours.
We practice the “batonnage” once a week during the “malo-lactiques” fermentations.

We raise our white wines during one year following the maturity before bottling them.