Harvesting :

Harvesting is a meticulous process carried out by hand in three stages ; sorting table, to remove debris ; éraflage to select the grapes ; sorting table again to ensure that only grapes enter the vat.

Wine making plot by plot :

The vinification of each plot of vines takes place in a vat specifically reserved for it and the maturing wine remains in the same group of barrels until it is bottled.

The processes used in vinification :

Prefermentative cold maceration (5° / 8°C) to extract fruit flavours and colour from the grapeskins.
Vinification in temperature controlled stainless steel vats with Pigeage : punching down the must to encourage cuvaison i.e. the extraction of the maximum amount of fruit, colour, flavour and tannin into the wine without pumping.


Malolactic fermentation in new French oak barrels.

Maturation in barrels on the lees for 18 months. The barrels are turned regularly to ensure that a mellow wine is produced.