Our plots of land are differentiated before the harvest in function of maturity, the quality and the productivity in order to select the best vintages.
The manual harvesting taken place in the fresh of the mornings, hand-picked the parcels in priority.
The grapes are seeded than pressed (2 pneumatic presses). The juice is stabilized in vat from 10 to 16 hours at a temperature of 16°C.
Approximatively 10% of our havest is pressed cold of its entire fruit improving color and aromas.
The pulp is recuperated, filtered and re-injected into the vat contributing additional aromatic elements.
The fermentations are seeded with yeast selected and stored between 17 and 18°C.The percentages of different vine stocks depend upon the tasting during the process.
The entire grapes are also seeded and pressed-cold for 48 hours developing the aromas.
The temperature is stabilized between 28 and 30°C provoking the carbonic maceration and the extraction of colours, and finally the tanins. The operations of fermentation and diversion are carefully observed and controlled for a period of 8 to 10 days.