In the cellar

When the harvest arrives in the vat cellar, it has already been carefully sorted. Damaged or insufficiently ripe grapes are sorted out. Once destemmed, the berries undergo a second mechanical sorting and a third manual sorting.

By following the meticulous work of the vinification, plot by plot, in thermo-regulated concrete vats, this offers the possibility of a personalized treatment for each parcel. A cold pre-fermentation maceration takes place before alcoholic fermentation, in order to
selectively diffuse certain water-soluble compounds in the grape: pigments, aromas and tannins. Vatting lasts between 20 to 25 days. From 2007, we adopted "punching-down". This involves pushing the marc's cap into the grape must, for a gentle extraction of the constituents of the grape.