Each parcel is separately put into vats which enables a meticulous selection. Long vatting in three steps:
- maceration, pre-fermentation at 10°C to extract the colour and the fruit,
- alcoholic fermentation to extract the tannic structure of the wines,
- maceration, post-fermentation at 28°C to add body and smoothness to the wine.
No inoculation of commercial yeasts or malolactic bacteria (natural fermentation with indigenous yeasts and bacteria from the terroir.). No sulfite during the vinification to keep the fruit pure and decrease the total sulfite quantity. Running-off with a separation of the free-run juice and the press juice and pressing with a vertical press in order to obtain a top quality pressed juice.