Winemaking and aging
Winemaking and aging

The manual and mechanical harvests are meticulously sorted on the vine and in the storehouse.

Alcoholic fermentation takes place over two to three weeks at a temperature 28°C, controlled by thermoregulated vats. At the end of the fermentation process, we proceed with the racking: the wine is drained off (removed from the lees/sediment), the lees are then removed from the vat and pressed to release the ‘press wine’ which is more tannique and less acid.  This press wine will be used later on during the assemblages. By combining this press wine with the free-run wine, complexity is added to the final product.

After they have lasted through the winter cold, the wines are carefully tasted and blended in April and May. They are then aged for 12 months in 30% new oak barrels in the ideal temperature and humidity conditions.

After bottling, the wine can then be aged in the bottle. Depending on the vintage, more or less time must go by before the moment is reached at which the wine’s aromas transform into a bouquet. You are then able to fully appreciate the subtlety and complexity of the tasting.