Pruning, replanting, harvest, bottling: the estate tells the story of its work through the year. And now and then, it draws a bottle out of it.
Every spring we go back into the parcels to replace what is missing: we pull up the vines that died over the previous summer, we prepare the holes, and we put young plants into the ground. It is patient work, but it is how the vineyard is rebuilt, vine by vine.
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In 2024 we bottled under our own label for the first time. Until then we had always vinified, but for the négociant trade, in bulk. We were asked over and over why grower-vinifiers did not make bottles: we decided to start.
A difficult year in the vineyard, very high acidity and a deliberate choice: under reasoned agriculture we could act when it was needed and bring the crop in. A wine to keep, for several years to come.
At the end of August the bottling is done, and the cellar is emptied, cleaned and disinfected. Harvest starts around 15 September: ten to twelve days on our own parcels, plus a few days of mechanical harvesting as a contractor for other growers. A choice made in the field.
Our annual open days are the highlight of the year at the cellar. Away from the estate, we meet our customers at wine fairs — such as the Vin et Chocolat fair near Dole, on 7 and 8 November 2026.
Be told when the bottles are filled and when each vintage is released.
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