behind the scenes

At each harvest, after careful consideration, Sébastien and Sophie work together to make the best strategic decisions based on the weather and the nature of the grapes. A very precise work is carried out so that each vintage remains faithful to the spirit of Domaine Noëllat. The grapes are harvested and sorted by hand, then carefully transported to the winery in small containers to avoid crushing the berries.

After de-stemming, the red grapes are macerated for three days at low temperature and then fermented in closed tanks. Regular pumping over is carried out and the cap is punctured four to five times during the vinification. The wines are aged in French oak barrels with 30-50% new barrels. Bottling takes place after 15 to 18 months of ageing. For the whites, the must is cold settled. The juice then ferments in stainless steel vats or in oak barrels for the larger appellations.