To make a great wine two things are essential. The SOIL, to this land man adds his effort, working the soil when it needs it and as often as necessary. He adds organic manure but only to give what the vine plant needs to nourish its grapes. The GRAPE, the fruit of the vine requires a lot of attention throughout its life. It involves monitoring its growth and the size of its seeds, and pruning off some bunches if necessary so as to give the grapes air and moderate exposure to the sun. This attention allows us to minimise the use of treatments against diseases and so to respect the environment. All the grapes are picked by hand, which is better for the fruit and the plant. They are then taken to the wine storehouse in crates, where they are rigorously sorted and then put whole in the fermentation tank for the development of the RED WINES. For the ROSE WINES, the grapes are crushed and placed in a tank that is drained the same evening so as to obtain the best juice which we then ferment at a low temperature. For the WHITE WINES, the grapes are put directly in the press. The juice resulting from a delicate pressure is then fermented at 15°-16°.