Ageing allows wine to become more complex, to acquire a deeper, more pronounced personality: wines at their peak, to be enjoyed without delay to capture the spirit of the blend.Discover
“We vinify our grapes separately, by variety and by terroir, to obtain up to 130 different wines! These are the famous base wines. You can imagine the range of aromatic nuances they offer, which are essential when it comes to blending!”Discover
The wines are then aged in vats on the fermentation lees. The shorter the ageing period in vats, the fresher the wines will be. The longer it is, the richer and more powerful they become.“Blending is demanding because with each harvest, the recipe has to be recreated. Just a few percentage points can change its character! ”
This delicate red grape variety with white juice (i.e. blanc de noirs), requires a lot of attention before it can be transformed into a white wine with its magnificent yellow colour subtly tinted with grey. It is harvested before it is fully ripe, to preserve the fresh fruit flavours.Discover
It is pressed quickly, with the initial juice, which is more balanced and has very little colour, being carefully separated from the more tannic end-of-press juice with more colour.At first closed and even austere, it begins to open up after a few months, gaining in power through the ageing process. The aromas and flavours reveal a fruity character and its structure gains in length.
Nadine Lambry prepares up large-format bottles with meticulous care, taking four minutes to cover the bottle with its five elements: cap, collar, label, back label and medallion. Plus the packaging!Discover
One of nine children, she was brought up to respect a job well done, and she applies this principle at all times. Preparing the bare bottles requires constant attention to detail.
"For me, the most beautiful packaging is the bottles immersed in the sea, with shells glued to the glass and protected in a special box!”