The cellar
In the cellar, spring is a key period where the end of ageing meets the preparation of future wines. Before welcoming the next wines, Sylvain rigorously cleans the foudres, an essential step that can take several days.
This stage follows a precise protocol: rinsing, steam treatment, high-pressure cleaning and a final check. Steam plays a central role. It loosens the deposits that form naturally during ageing while deeply disinfecting the wood. This process guarantees a healthy environment for future wines without altering the natural balance of the material.
Over time, foudres evolve and gain a patina. Their darker tones bear witness to their age and to the many vintages they have accompanied. Some of them have had several lives: once used in other worlds, especially brewing, they were adapted to the world of wine.
Made entirely of wood and assembled without artifice, they can cross the decades while preserving their essential role in ageing.
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The cellar
Once the red wines have been racked from the foudres, they are brought together in stainless steel tanks for blending. This choice allows us to work in a neutral environment, without the influence of wood, in order to fine-tune the balance of the wines.
The cellar
A foudre is like a barrel, but much larger and made to last much longer. A true companion in the cellar, it accompanies the wine through patient, respectful ageing.
