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. It is followed by a 1 to 2 week maceration period, which gives the wine more colour and tannins.

Finally, in November, malolactic fermentation refines and softens the wines following alcoholic fermentation.

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.