A Woman
Winegrower
Philosophy & Expertise
Woman of Wine or Woman’s Wine ?
The question is often asked…
My wines are a little like my children. I raise them so they can flourish, taking care of them and guiding them, but never imposing my choices on them. They are true to themselves — not necessarily feminine — sincere and without artifice, comfortable in their own skin and easy to drink.
In the cellar, I do not seek to impose my own style. I intervene as little as possible, using indigenous yeasts and modern equipment to ensure precise, careful winemaking. The wines are fruity and expressive from their early years, with aromas that develop and intensify over time. Discover the personality and true character of each of our terroirs in our wines.
We offer them for sale once they have reached a level of expression that we consider just right.
Wonderful encounters await you…
In the Vineyard…
We take great care of our vines, and even more so of our old vines. Propagated through family selections and grafts, we replant them whenever possible using cuttings from these very same varieties. Old vines are less productive, but they produce grapes of far greater quality.
We cultivate our vineyards to forge a strong connection with the terroir and reveal the unique personality of each of our cuvées. For more than 30 years, we have preserved the balance of our soils by alternating ploughing with natural grass cover. As a result, our vines develop a very deep root system, bringing them into direct contact with the soil’s trace elements and the minerals found in our sandstone and/or limestone rocks.
This gives our wines greater typicity, minerality and salinity, as well as structure, complexity and aromatic expression.
In the Cellar…
In the cellar, without imposing my own style, I guide my wines so that they can develop and express themselves as fully and naturally as possible. I intervene as little as possible, use very few inputs, and rely on modern equipment to ensure careful, precise winemaking.
We are equipped with a pneumatic press, modern winemaking technology and stainless-steel tanks. The juices are gently extracted. Indigenous yeasts allow natural fermentation without temperature control.
After fermentation, the wines remain on their fine lees for 3 to 6 months before being racked and filtered for clarification. Bottling is carried out at the estate by a certified external company. This helps minimise oxygen exposure and preserve the wines’ freshness. They are fruity and expressive from their early years, with aromas that develop and intensify over time.
Respect for Life and the Environment
I believe that vines grown without inputs, pesticides or chemicals simply produce better fruit — more aromatic and healthier.
Since the 2010s, I have been moving the estate towards organic farming and a more responsible approach, although I did not undertake the official certification and administrative process, simply because I did not have the time.
In 2019, the Domaine became HVE certified (High Environmental Value).
It was also in 2019 that I officially began the conversion of the vineyard to organic farming.
Organic certification was obtained in 2022 and applies to all our vintages from that year onwards.
