Our Cellar

Great tools and great technique in order to make great wine…

After the harvest time, the wine developing starts, this is the winemaking. Here as well, every step is essential to get a great result in the end. The harvest sorting previously done for the red wines and the Coteaux du Layon continues in the cellar with the use of a mechanical sorting table. With this process we eliminate the bad elements such as leaves or wood… as they can bring bad taste to the wine. As soon as the harvested grapes arrive in the cellar, the stalks of the grapes are removed with a machine.

The winepress

We have equipped the cellar with a pneumatic wine press to do slow and delicate pressings thus preserving the aromas of the grapes.


The winery

For the vinification and storing of the wine, we are developing our stainless steel winery. This material has plenty of advantages: easy maintenance, no risk of alteration, doesn’t transmit any taste to the wine, and regulates the temperature of the wines with a heating/cooling system.

Barrel ageing

Our barrel ageing (for red and white wines) only concerns a part of our production. It allows us to improve the wine with a slow oxygenation and display some existing tannins (but not too much!). The approximate 12 months ageing is done in barrels from one to five wines in order to preserve the red and black fruits aromas.

Some great advice…

Jean-Michel MONNIER, notre oenologue et Franck.

Jean-Michel MONNIER, notre oenologue et Franck.

Being able to be surrounded with qualified people improves and facilitates our work. A consultant for the vineyard helps us to adapt our work depending on the years, an oenologist works with us to optimize the quality of our different wines and together we define the expression of our terroir.

Finally, our client’s advice (regarding the name of our wines or their opinion regarding our labels…) are very precious to us.