It is undoubtedly out of modesty, but when I talk about my way of making wine, it is from the technical side that I approach it. And I am talking about the care taken in crushing the harvest;
And I still mention the skin maceration, the malolactic fermentation and the stirring of the barrels ...
Mais c’est moi qui mérite des coups de bâton !
Because in truth, when September arrives, I walk the Cabran vines like my ancestors before me, looking for signs that will tell me that it is time to harvest.
I rejoice when the trellises are loaded with abundant bunches, I am sorry to see the damage caused by the wild boars.
I'm full of hope and a little scared.
We will redo the gestures of always – pick oak twigs and make a bundle, ouiller a barrel – and we will accomplish new ones – adjust the temperature of the cooling unit which watches over the fermentation of the rosés.
Far from pH figures and temperature curves, it is with his sensitivity and the firm idea of the wine he wants to produce that the winemaker announces, at the H hour : « come on, it's time, we decuve ! ». After a day spent in harvesting, it is then a beautiful night of work that begins...