Vinification

The grapes, from the best plots of the estate, are entirely destemmed, lightly crushed, then placed in stainless steel vats for 3 to 4 weeks, during which a cold pre-fermentation maceration takes place, then an alcoholic fermentation, with pumping over and regular power cuts. 40% of these wines are placed in new barrels and one wine, for 12 months, the remainder in stainless steel vats, where they will undergo their malolactic fermentation. The cellar master will assemble them just before bottling.