Our process of vinification is rooted in our respect for tradition.
Innovative equipment and techniques allow us to obtain the very best quality results in terms of our final product.
So as to limit the damage to the grapes, we use a conveyor belt to bring the grape clusters from the bin to the press.
The process of pressing is carried out by pneumatic presses that press the grapes slowly and gently. The pressing cycles are long and gentle, and several hours (up to ten hours for certain wines) will be needed to obtain a juice containing the maximum of aromatic components from the grape’s skin.
Now for the process of settling, which is carried out using a must deposit filter (static cold settling). Only the must deposits (‘muddy’ deposits from grape must) are filtered using a filter press, and the clear juice that results is returned to the initial vat. This technique encourages subtlety and delicacy in the wines and confers them with fatness and roundness. Once the grape juice is settled and clear, it’s placed in a vat and begins to ferment approximately 48 to 72 hours later.
All fermentation is carried out at controlled temperatures in oak tuns and stainless steel vats. Fermentation will turn the grape’s sugars into alcohol. This process takes on average between 3 weeks and 3 months.
Racking - separating the clear wine from the lees that collect at the bottom of the vat, is carried out about a week after the end of the fermentation process.
After ageing sur fine lees for 6 months, the wine is filtered during the Springtime using Diatomaceous earth. This stabilizes the wine and makes it even clearer, also adding brilliance, before it is bottled or stored in vats or oak tuns.
The bottled wine then matures in our cellar, waiting until it has reached its full potential to be put on the market, to the delight of our customers.