The harvested grapes are brought to
the domaine where they are pressed immediately.
The juice is left to settle naturally
in the tank for 12 to 24 hours. Soon after, alcoholic fermentation
begins.
Vinification takes place in stainless steel tanks and in two to six years old oak barrels for six to 12 months. Choices of containers and vinification time depend of AOC (classification of the wine) and aromatic richness.
Malolactic fermentation, which occurs naturally during
barrel ageing, increases the aromatic potential and structure
of our wines.
