VINES

Mainly Duras

Clay-limestone soil, south facing, 290m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the different grape varieties

Spontaneous fermentation with indigenous yeasts

Around eight days of maceration with little intervention (pumping over two to three times, no punching down)

Aged in concrete tanks

Natural clarification without fining

Sulphur-free maturation, very little sulphiting before bottling without filtration

Vendemia

AOC Gaillac red - Mainly Duras

VINES

70% Braucol and 30% Syrah

Clay-limestone soil, south facing, 290m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the different grape varieties in order to obtain the ideal balance (sugar-acidity-structure)

Destemming to vinify only the grapes

Spontaneous fermentation with indigenous yeasts

Maceration by simple infusion with little pumping over (no manual punching down). Vatting time of about 10 days. No excessive temperatures during fermentation

Half of the wine is matured in concrete tanks and half in oak barrels for more roundness and complexity

Anthocyanes

AOC Gaillac red - Braucol & Syrah
Aged in concrete tanks and oak barrels

VINES

60% Duras and 40% Braucol

Clay-limestone soil, south facing, 290m altitude

Natural cover cropping and working of the soil before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes `

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the different grape varieties

Destemming to vinify only the grapes

Spontaneous fermentation with indigenous yeasts

Vatting time of about 15 days with little pumping over

Maturation for 12 months in aged 500-litre barrels (bung heating)

Natural clarification without fining

Sulphur-free maturation, very little sulphiting before bottling without filtration

Brin de temps

AOC Gaillac red - Duras & Braucol
Aged 12 month in old 500L barrels

VINES

60% Braucol and 40% Duras

Clay-limestone soil, south facing, 290m altitude

Cover cropping and working of the soil before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the different grape varieties

Destemming to vinify only the grapes

Spontaneous fermentation with indigenous yeasts

Maturation of the wine for 12 months in terracotta amphora. The porosity of the clay provides good micro-oxygenation. The wine retains its fruitiness, and the tannins are smooth and velvety

Amphore

AOC Gaillac red - Braucol & Duras
Aged 12 months in terracotta amphora

VINES

100% Braucol

Clay-limestone soil, south facing, 290m altitude

Natural cover cropping and working of the soil before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the grape variety

Destemming to vinify only the grapes

Spontaneous fermentation with indigenous yeasts

Vatting by single infusion for about 15 days to gently extract colour, tannins and aromas

Maturation of the wine for 12 months in 1000-litre stoneware jars. Due to its low porosity and thickness, this container allows for a long maturation period while preserving the characteristics of the grape variety and the terroir

Natural clarification without fining

Sulphur-free maturation, very little sulphiting before bottling without filtration

Braucol

AOC Gaillac red - Braucol
Aged in stoneware jars

VINES

100% Prunelart

Clay-limestone soil, south facing, 280m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the grape variety

Maturation of the wine for 12 months in 1000-litre stoneware jars. Due to its low porosity and thickness, this container allows for a long maturation period while preserving the characteristics of the grape variety and the terroir

Natural clarification without fining

Sulphur-free maturation, very little sulphiting before bottling without filtration

Prunelart

AOC Gaillac red - Prunelart
Aged 12 months in sandstone jars

VINES

60% Mauzac and 40% Loin de l'oeil

Very stony clay-limestone soil, south facing, 280m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the different grape varieties

Direct whole-brunch pressing, followed by a light cold settling of the must

Blending of the two grape varieties before vinification

Spontaneous fermentation with indigenous yeasts in different containers in order to bring more complexity: 20HL oak vats, 500-litre barrels and stainless steel tanks

No racking after fermentation and sur lie ageing without stirring to limit oxidation of the Mauzac and retain freshness and balance

Natural clarification without fining

Bottled in the spring with very little sulphiting

Pierres Blanches

AOC Gaillac dry white - Mauzac & Loin de l'oeil
Aged 9 months in oak vats, 500L barrels and stainless steel tanks

VINES

100% Mauzac

Very stony clay-limestone soil, south facing, 280m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the grape variety

Direct whole-brunch pressing

Spontaneous fermentation with indigenous yeasts

Maturation of the wine without sulphur in 1000-litre sandstone jars. Due to its low porosity and thickness, this container allows the freshness and fruit characteristics of the grape varieties to be preserved

Natural clarification without fining

Bottling before summer to preserve the aromas, very low sulphiting and no filtration

Mauzac

AOC Gaillac dry white - Mauzac
Aged 9 months in sandstone jars

VINES

100% Mauzac (the majority of which are from a plot dating back to 1945)

Very stony clay-limestone soil, south facing, 280m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the grape variety

Spontaneous fermentation with indigenous yeasts

Vinification is carried out in the same way as for a red wine, with maceration of the grapes for approximately 15 days

Maturation of the wine for 12 months in 1000-litre stoneware jars. Due to its low porosity and thickness, this container allows for a long maturation period while preserving the characteristics of the grape variety and the terroir

Sulphur-free maturation, very little sulphiting before bottling without filtration

Mauzac macération

VDF dry orange - Mauzac
Aged 12 months in sandstone jars

VINES

80% Mauzac Rose and 20% Ondenc

Very stony clay-limestone soil, east facing, 260m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the different grape varieties

Direct whole-brunch pressing, followed by cold settling of the must

Spontaneous fermentation with indigenous yeasts

Formation of bubbles through the ancestral method: fermentation is resumed in the bottle with natural sugar from the grapes without adding yeast

Slow fermentation in the bottle followed by disgorging

Dbulles

VDF natural sparkling ancestral method - Mauzac Rose & Ondenc

VINES

100% Cabernet Sauvignon

Clay-limestone soil, south facing, 280m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

THE CELLAR

Manual harvesting of the grapes at optimum maturity

Direct pressing of the grapes at low pressure

Spontaneous fermentation with indigenous yeasts

Sulphur-free sur lies ageing of the wine in stainless steel tanks

Natural clarification without fining

Early bottling of the wine to preserve freshness and aromas, very little sulphiting

En Vie de Rosé

VDF rosé - Cabernet Sauvignon

VINES

100% Cabernet Sauvignon

Clay-limestone soil, south facing, 280m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Late manual harvesting of the grapes after maturation by passerillage

Direct whole-brunch pressing, followed by a light cold settling of the must

Slow fermentation of the wine during the winter with indigenous yeasts until the right balance of alcohol, sugar and acidity is achieved. The fermentation is stopped by simple filtration

Early bottling to avoid sulphiting and to preserve fruit aromas

Brin de folie 50cl

VDF sweet rosé - Cabernet Sauvignon

VINES

100% Loin de l'Oeil

Very stony clay-limestone soil, south facing, 280m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Late manual harvesting of the grapes after maturation by passerillage and some by noble rot

Direct whole-brunch pressing, followed by settling of the must

Slow fermentation of the wine in small vats during the winter with indigenous yeasts until the right balance of alcohol, sugar and acidity is achieved. The fermentation is stopped by simple filtration

Early bottling to avoid sulphiting and to preserve fruit aromas

Loin de l'oeil 50cl

AOC Gaillac sweet white - Loin de l'oeil

VINES

Primarily Merlot combined with several Gaillac grape varieties

Clay-limestone soil, south facing, 300m altitude

Natural cover cropping and sowing of green manure in the rows during the winter period and shallow tillage before the summer heat

Multiple manual and mechanical operations throughout the year to obtain aerated, healthy and well-ripened grapes

Pruning, disbudding and suckering according to the Poussard method, respecting the sap flow of the vine

THE CELLAR

Manual harvesting of the grapes according to the optimal maturity of the different grape varieties

Destemming to vinify only the grapes

Spontaneous fermentation with indigenous yeasts

Aged in concrete tanks

Natural clarification without fining

Very little sulphiting before bottling

Abracadabrin Magnum

VDF red - Mainly Merlot
Aged in concrete tanks