Harvested in 2 selections (2 passages) by the estate's team, the first one aims to harvest the grapes for our dry white wine (Clos de la Plante Martin & La Plante Martin) and the second, rarer one, to harvest the botrytised berries and produce a few bottles of sweet white wine (Nectar de la Plante Martin).

Sorted on the table at reception in the cellar, the grapes are then taken to the press, pressed, put into barrels and vinified in 600 L barrels.

The wine is matured for 8 months in barrels, followed by 10 months maturing in stainless steel tanks before bottling.

A plot on alluvial soil is dedicated each year to the production of our rosé - the first to be harvested!

The grapes are pressed (direct pressing) and vatted (stainless steel tank) during the alcoholic fermentation.

Malolactic fermentation is not desired in order to preserve the freshness and crunchiness of the rosé's fruit.

The rosé is matured for 3 months in stainless steel tanks before bottling.

After 10 days of cold pre-fermentation maceration (10°C), 4 weeks follow during which the juices are kept at temperatures below 21°C for alcoholic fermentation (transformation of sugars into alcohol).

We carry out pumping over (watering the cap of marc - which forms naturally at the top of the tank) and cap punching (the cap of marc formed at the top of the tank is pressed into the liquid part).

At the end of alcoholic fermentation, free-run wines and press wines are blended for malolactic fermentation (transformation of malic acid into lactic acid) in vats for the first cuvée (Silènes and Les Petites Roches) or in barrels (La Cure, Les Charmes, les Varennes du Grand Clos, Clos Monplaisir, Clos du Chêne Vert, Clos de la Dioterie).

The maturing and maturation periods of the wines are adapted according to the parcels and their structure.

- Rosé", "Silènes" and "Les Petites Roches" with sandy, alluvial or gravel soils - fruity and fresh wines, are vinified and aged in vats for 15 months. 

- The parcel selections "La Cure" and "Les Charmes", with clay or limestone terroirs - wines with more structure on the fruit - are matured for 6 months in old French oak barrels - the time of malolactic fermentation, then matured in stainless steel tanks for 10 months.

- Les Varennes du Grand Clos", "Clos du Chêne Vert" and "Clos de la Dioterie" - with their clay-limestone terroirs - are structured wines with great ageing potential. They are aged between 14 and 18 months in French oak barrels (228 and 400 litres) and then matured in stainless steel vats for 10 months.