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In our vineyard, we give pride of place to the vine plant and its environment. At harvest time, the grapes are sorted and taken to the cellaR. When the grapes arrive at the cellar, they are placed on a sorting table where the leaves and small grapes are removed. Once the stems have been removed, the grapes are pressed before being taken to the vat.

Since 2002, we have undertaken pre-fermentation maceration at cold temperatures. The temperature of the vat is maintained at 10 degrees Celsius over a 2- to 3-day period. This fosters release and extraction of colour and fruit aromas. Finally, the juice is pumped over, meaning that it is circulated from the bottom of the vat and disseminated evenly over the entire surface of the cap. Alcoholic fermentation lasts approximately 10 to 12 days and is followed by malolactic fermentation. At the end, the wine is placed in barrels.