La terre et le terroir

The exceptional natural predispositions are not sufficient to elaborate great wines. It is the work of Man, through his passion, his discipline and his know how, which will transform and reveal that which nature puts at his disposition. This is what we strive to accomplish through each of the 3 stages which are the viticulture, oenological transformation, and maturation process. The vineyard was replanted with high densities: 6500 vines per hectare, while the average density in the region is of 4000 vines. The objective was to reduce the grape production per vine and to obtain a higher aromatic and qualitative concentration. Based on these efforts, a team of growers was trained to conduct the different operations of pruning, tethering, debudding, deleafing, selective treatments, in order to obtain healthy grapes harvested at perfect maturity.
The estate covers 87 hectares and the cultivated grape varieties are:

Reds :

  • Cabernet Sauvignon
  • Cabernet Franc
  • Merlot
  • Syrah
  • Grenache


Whites :

  • Chardonnay
  • Chenin
  • Colombard
  • Gros Manseng


Our production methods follow two axes, which to us are inseparable : quality, combined with the respect of the land. The preservation of biodiversity constitutes an essential raw material for the wine grower. This is why the sanitary protection, essential for an optimal grape quality, is carried out rationally by combining techniques and available means in view of applying the most effective and least toxic product, with no theoretical risk of residue.

The « Terra Vitis » certification demonstrates our commitment to these values.

Terra Vitis


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