The majority of the vines are trained as Cordon de Royat, with a few old vines still en goblet. The treatments used are all organic/biodynamic and are applied at homeopathic levels of dosage. The vinification is largely traditional, but temperature controlled in 50hl stainless steel cuves for the reds and barriques for the white wine. The level of oak aging is dependent on the year and the cuvee, but is always done carefully to avoid the wine gaining a taste of oak.

 

The brothers only make five wines: three reds, a white and a rosé. Each wine reflects the terroir on which the grapes are grown – all are full of character and all are particularly suited to drinking with a meal.