On the estate, the grapes are harvested mechanically, and since the 1995 vintage, the pneumatic presses enable an optimum extraction of the juice without too much “bourbe” (cells in the pulp).
After a static settling of 18 hours, the vinification is carried out in stainless steel tanks with indigenous yeasts (present in the grapes) at a controlled temperature of 18 to 20°C. The wine is aged on its lees after malolactic fermentation for between two and five months, depending on the year.
The harvest is also carried out mechanically, and is transported to the estate’s cellar in stainless steel containers. The grapes are then destemmed and sorted manually by 6 people in order to eliminate the vegetable matter that comes into contact with the grapes during the alcoholic fermentation.
A period of 4 to 6 days of cold maceration (8 to 10°C) is carried out in order to extract colour and fine tannins, and the fruitiness of the wines.
The fermentation itself lasts between 6 to 8 days with a maximum temperature of 30°C. After devatting, 20% of the harvest is stored in rooms and the rest in cement tanks. The malolactic fermentation is completed.