Vinification

Manual harvesting in the morning to avoid any risk of oxidation of the grapes and to preserve the aromatic freshness. The grapes are entirely destemmed and lightly crushed. The grapes are pressed for a long time in a pneumatic press with a closed cage, to avoid any oxidation of the juice. The juice is cold settled 24 to 48 hours after pressing, then fermented at a low temperature (13-15°C) for 2 to 3 weeks in temperature-controlled stainless steel vats. The wine is matured on its fine lees, in sandstone amphoras for the Roussanne and in oak barrels for the white Grenache. At the time of bottling, the wines are filtered to ensure perfect brilliance and clarity.