After manual harvesting (by cutting) and de-stemming, grapes are sorted—not by lasers or hand—but through a system based on grape density, measuring sugar and water content. This allows us to select the ripest, most balanced berries and gently exclude those that lack maturity. Particularly in challenging years, this approach helps preserve the natural harmony we seek in Charmail.

Extraction is handled with care and precision. Charmail follows a method similar to brewing the perfect cup of tea: slow, gentle, and deliberate. By using low temperatures, we gradually draw out the essence of the fruit without extracting harsh tannins. This method, refined by Sébastien Pineau, ensures the wines are balanced, elegant, and packed with depth. Since 2018, we have embraced spontaneous fermentations, allowing natural vineyard yeasts to guide the process, deepening the wine’s connection to its terroir.

After vinification, the wines are aged with great care, following a philosophy that balances tradition with precision. 500-liter demi-muids are preferred over smaller barrels to allow for a slower, more refined integration of oak, ensuring the fruit remains at the forefront. Sébastien Pineau has moved away from using too much new oak, opting instead for neutral vessels that let the terroir speak. This approach results in wines with deep, creamy fruit, a silky texture, and firm, linear tannins that promise great aging potential.