The harvest is destemmed and sorted on the machine to pass in a second sorting at the reception. It is then put in stainless steel vats, maintained at less than 10 degrees to carry out a pre-fermentation maceration. The aim is to extract the anthocyanins (colors) and the aromas during a period of about 3 weeks.
Once the alcoholic and malolactic fermentations are completed, the new wine is put into oak barrels for about 12 months.
Nous travaillons avec 4 tonneliers différents de manière à maîtriser l’impact gustatif et aromatique du bois. Nous utilisons des barriques neuves, des barriques de 2 vins et des barriques de 3 vins, renouvelables par tiers.
This is how we manage to produce wines that can be kept for a long time but are also pleasant after the second year.