Le Martelet
71960 Vergisson
Tél. 33 (0)3 85 35 84 28
Fax. 33 (0)3 85 35 86 73
The wine crafting  


From wine crafting to bottling: The work of time.

In order to preserve the unique characteristics of the vintages, no yeast is added to the grape must, hence naturally present yeasts transmit the expression of the terroir to the wines. Once the alcoholic fermentation has been completed, malolactic fermentation occurs naturally for the most part, completely over the winter. Every week until the end of April, Roger beats the fine lees into suspension in order to provide body and brilliance to his wines, "without needing to filter them and thereby diminish them".


Once this long and careful wine-crafting has been completed,
once his wines have obtained the concentration that will allow them to stand the test of years and make your nostrils tingle, then comes bottling. Because gravity is used, without filtering, "all of the richness and authenticity of the vintage is preserved".