The harvest is preferably carried out in the morning (low temperature). Upon arrival at the winery, the berries (already de-stemmed) are sorted twice. Firstly by a densimetric bath then by hand on a sorting table. The berries are then transported to stainless steel vats for a cold pre-fermentation maceration for 3 to 4 days. The cellar has 14 vats that are temperature controlled that allow for a quality vinification process. There is then the alcoholic fermentation (25°) for 5 to 6 days and furthermore a warm maceration for 2 to 3 weeks. The wine is then drawn off to permit the malo-lactic fermentation to take place. The cap of skins is then pressed and the press wine is re-integrated into the free-run wine. The wine is aged for 12 months in French oak barrels. After 18 months, the wine is prepared (using tangential filtration) for bottling and conditioning.

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