Vinification
The Barouillet
Respect for the Grape
Our winemaking is carried out as a natural extension of the work in the vineyard, with the utmost respect for the fruit (conveyor belt, pneumatic press, peristaltic pump).
The Barouillet
Limiting inputs
The only one we tolerate is SO2 in homeopathic doses. To achieve this, we adopt impeccable hygiene in our winery. The fact that we do not use selected yeasts is a risk, but it is also a guarantee of typicity and representativeness of the terroir and the territory. Most of the wines are not filtered. As in the vineyard, we adapt to each wine according to its terroir, its vintage and its destiny.
"Oxygen is the worst enemy of wine, but it is also what makes the wine and it is through its influence that it ages."
– Louis Pasteur
The Barouillet
Breeding
Ageing is carefully tailored to each type of wine and may take place in concrete vats, stainless steel tanks, or in barrels, amphorae, or foudres. We never use new oak, so as not to mask our wines and to allow the full expression of all the work carried out in the vineyard and the cellar. For us, the purpose of ageing lies in the gentle, natural micro-oxygenation of the wine. That is why we use only old, large-format wooden vessels, and increasingly, terracotta.
We love blending wines aged in different types of vessels. It is not uncommon to find, in the same bottle, wines that have been aged in tank, amphorae and wood.
