Our wine storehouse

The grapes are sorted on a mobile plate, the separate juices of bays before those are not put out of tanks and are cooled during 1 week in order to allow a cold prefermentation (soft extraction of tannins, anthociannes and color).

Thereafter alcoholic fermentations are done in thermobabbited tanks stainless, at temperatures not exceeding the 25°. Malolactic fermentations are done out of new barrels where the wines are then high there for 12 months with regular bâtonnages and in the absence of any racking.