From the wine to the glass

Throughout the year, the vines are under constant observation. Over the seasons we lavish on them the most appropriate care with respect for tradition.

In this spirit, we fight, in the most biologically way available, against diseases and parasites, and care for the wine according to lunar rhythms and plant grass in the vineyards in order to restore balance and structure to the ground.


After being carefully sorted, the grapes are pressed slowly in a horizontal press to extract the best fruit. The juice is then transferred into stainless steel tanks for fermentation in a progressive and controlled temperature. White is aged on the lees until February while red is left to age for 11 months in oak barrels from the region such as the forest of Tronçais, Bertrange, Nevers and Allier, to acquire all of its structure.

Our cellars, which are situated in the village just in front of the castle, house the stainless steel tanks in the first cellar as well as our tasting room, ideal for enjoying the new vintage!

Our vaulted cellar under the first cellar houses the oak barrels allowing the making of red wines, while in a second vaulted cellar located beneath our offices are oak and acacia barrels that allow us to age our white wine, Cuvée Pauline.