On arrival at the vat room, the grapes are destemmed and gently crushed.
13 stainless steel vats enable separate vinification of each grape variety and plot.
A few days after filling, the must begins to ferment.
Fermentation lasts an average of 8 to 10 days.
Fermentation temperatures are monitored several times a day, so as not to exceed 28°. At the end of fermentation, the vats are closed. Maceration then begins, lasting around ten days. The vats are tasted every day to decide when it’s time to run off the skins. Free-run wine and press wine are separated. A small vertical press extracts high-quality press wine, much of which is reincorporated into the free-run wine.
Aged in French oak barrels, one-third of which are new, for 12 to 16 months. Racking every 3 months. Egg white fining in vats.
