Winemaking
A small barn winery next to the vines, run by the family.
From vine to bottle
1
Pick
Each block is picked by hand on the morning it tastes ready, often a week apart.
2
Sort
Bunches go over the sorting table; leaves and unripe berries come out.
3
Press or ferment
Whites are pressed at once; reds ferment on their skins for two to three weeks.
4
Rest in barrel
Older French oak, 8 to 18 months, tasted every month.
5
Bottle
Bottled in the barn by the whole team, then rested before release.
How we farm
Small vineyard, small changes that add up. We farm the way we would want our own garden farmed.
- No herbicides: grass and clover grow between the rows
- Every bunch is picked by hand into small crates
- Sheep graze the rows in winter
- Rainwater from the barn roof washes the presses
Book a table at the cellar door
Thursday to Sunday, 11:00 to 17:00 (sample). Walk-ins are welcome when there is room; weekends fill up in harvest season.