The 23 hectares of the vineyard are run following a process de ned by the needs of sound and sustai- nable development, full food safety and respect for the environment.
The new, state of the art gravity ow process was inaugurated with the 2016 harvest. ere is no need for a pump at this stage. At reception, the harvest is sent to a roller sorting table by a conveyor belt. e grapes are then moved to the cellar vats in small basins with inclined bases that are forkli ed above the vat chimneys. From there, the grapes slide gently down a slope into the vats. Processing the harvest in this way means that the vinification will be done with undamaged grapes, ensuing a better expression of their aromas while maintaining their colour and tannins.
The blending of the di erent batches is done in collabo- ration with an oenologist.
A first blending is done in December. This way one can adapt the wine/cask tandem.
The final blending is done at the end of the cask ageing process
The entire harvest is aged in French oak casks, one third of which are new, and renewed every year.
The ageing process lasts from 12 to 14 months, depen- ding on how the wine evolves.
The tasting of the batches is done every month to be sure the ageing goes well.
Le wine is bottled about 18 months after the harvesting.
Before that, some preparatory measures must be taken.
The wine must be clear and stabilised before being bottled.