The cellar
The vinification and ageing cellars are both part-underground, allowing us to use gravity in the wine-making process and to retain a stable temperature.
The harvest
We take enormous care with the harvest and pick parcel by parcel, by hand or by machine. To preserve the temperature of the grapes we harvest at night or in the morning. The cellar is close to the vines, which allow us to minimise oxydation risks during transport.
The vinification
Each varietal is vinified separately out of traditional concrete tanks except for our vintage `Le Blanc' vinified directly in barrels of oak and acacia. The macerations vary according to the wished wines, long, often higher than one month for our richest reds, they can be much shorter on our fruity and softer wines like 'Les Poetes' and 'Les Muses'. These macerations make it possible to express the flavours of fruits and spices characteristic of the domain.
We use a pneumatic press to avoid excessiv extraction.
The ageing
The vines are assembled during winter. The ageing is done in vats for two winters, where they go through malolactic fermentation.
The "Prestige" spend 12 months in Burgundy barrels of French oak. The barrels are 1/3 new, 1/3 one year old, 1/3 two years old.
The wines are rarely fined and they are lightly filtered before bottling.
