The vinification is one of the most important steps in the season: in three months the wine will be produced for the year ahead. In 1999 we built a winery entirely designed to respect the grapes, a coherent tool that allows us to work calmly and focus to reveal the subtle richness of our soils. And for this, several methods of vinification are needed depending on the type of wine we want.

For the rosés wines: the rosés wines are produced from red grapes, but the vinification is the same as for whites, with a very short skin contact period, of a few hours and fermentation at low temperature. Depending on the type of AOC wanted we stop the fermentation through a tangential filter.

For the red wines: maceration of 5 to 10 days depending on the year, with controlled temperatures, and a remontage reasoned. This method is carried out including the Anjou Rouge but for Anjou Villages the maceration increases to about 25 days always with remontage reasoned the first week, then follows the malolactic fermentation. Finally for the Anjou Villages Brissac, the skin contact is about 28 days and then all in oak barrels of 400 liters (traditionally used 220 liters, but the 400 liters allows a better exchange between wine and wood). Anjou Villages Brissac wine is not filtered.

For white wines: dry white Anjou, a brief maceration, a long fermentation with a controlled temperature. For our high standing white wine, we select grapes with noble rot of Coteaux du Layon, fermentation with a controlled temperature, then in barrels of wine, 2nd and 3rd of Bonnezeaux.

For Cremant de Loire : the harvest is manually and we use cases with holes, then a fractionated pressing, fermentation takes place at a temperature between 15 and 18 ° C, then we bottled and the second fermentation is done in the bottle. Finally it is followed by maturation on lees for at least one year in bottle before the final step.

For the sweet wine: we select a fruit of a ripening of the grapes on the vine. We harvest by successive passes and the grapes picked produce a sweet white wine with high sugar content and in the case of the Bonnezeaux, they are attacked by botrytis cinerea (noble rot) which dries out the berries and concentrates the sugar. The vinification is identical to that of dry white wine, but the fermentation is stopped before the sugar has completely turned to alcohol. The sweetness of the wine will depend on the amount of the residual sugar. For Coteaux du Layon we select the grapes ripen longer possible (passerillage) or botrytis (noble rot), but to a lesser maturity that our Bonnezeaux, a nectar. Then we extract the tannins by progressive pressing, we end up with a long fermentation again with controlled temperature. For our high standing Bonnezeaux the fermentation takes place in barrels of 400 liters (20% of new barrels).