The wine making process
ll the grapes used for our wines are handpicked and handled in 50kgs boxes to keep it entire. The pneumatic press is filled up by hand. Long pressing program are used (between 4 to 12 hours long) according to the grape variety.
Then, the approach adopted in the wine cellar is the continuity of what is done in the vineyard.
We accompany the juice in its transformation with the less intervention possible. Our work is to watch the evolution of the wine and use the cosmic rhythms to get the wine to express its remarkable energy.
As a result, we only use natural yeasts for the fermentations, to let the terroir express itself. SO2 is used only if necessary during the winemaking process. Then, it is used parcimoniously at the bottling to ensure a good ageing potential and no bacterial development.
Interventions in the cellar are paced by cosmic forces which are used according to their levels of influence.
If they are in the phase of reinforcing life processes (rising moon, planetary opposition, high tidal coefficients higher than 90), the wines have a strong activity, therefore, we take advantage of the opportunity to restart a stuck fermentation for example.
On the contrary, if the cosmic forces are slowing down life processes (waning moon, planetary conjunctions, low tidal coefficients less than 60), the wines have low activity. We take advantage of the opportunity to transfer, assemble, filter, sulfite, bottle or disgorge sparkling wines for example. Thus, thanks to the low activity of microorganisms, the wines are not disturbed.
All our wines are 
