The same reason which led us to a reasoned practice of agriculture also led us to a "reasoned practice of oenology".
Oenology is in fact a way to understand the natural phenomenons which transform the grapes into wine, by respecting and accompagning them, by interacting from time to time but most of the time to leave nature do the job.

Without ripe grapes, there is no good wine... The determination of the date of harvest is therefore one of the most important decision. There are evidently analyses of sugar and acidity, which are essential criterions, but the main decision making factor after all will remain the tasting of the grapes.

Without establishing an exhaustive list of oenological procedures we use at the Bastide Neuve, we would like to mention some particulary important points to be observed.

The disbudding has to be strict in order to achieve fine and elegant juices and at the end fine and elegant wines.
The stabilisation of the pre-fermentation. This process with its barbaric name means to block the departure of the fermentation by lowering the temperature of the juice (for the white and rosé) or of the marc (for the red wine). This Burgundy method is rarely used in our region. We still ask how the mecanism really works out at this point of work, we have realized that wines, which have been produced by the stabilisation of the pre-fermentation had more fullness than others.
The pressing has to be soft in order to avoid a grassy taste. This can only be achieved by using a pneumatic press.
 The control of temperature is obviously essential to obtain high quality wines.
Our white wine, Fleur de Rolle, and our rosé wine, Perle des Anges are  matured on fine lees in order to achieve greater complexity and fullness.