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The Wines

The grapes of the controlled plots, characterized by their perfect health state, are harvested in full adulthood. They benefit from a leading-edge technology during their wine production.
The objective being to create smart, aromatic and fruity wines.

 
  • The Reds
    Mode of wine making: Picked directly off the vine during harvest, the grapes are pressed and put out of tank. Cooled at 12 degrees for 3 days, the vintage is then yeasted to be able to macerate for 25 to 30 days. After the racking the wines are high during 3 months before being bottled.
  • The Rosés
    To Achieve an even standard of wine making the pressing is carried out carefully and safe from the air to maintain the color and flavours.
  • The Whites
    Collected mechanicaly at night, followed by a pneumatic pressing under carbonic gas. Musts are then cleansed at 8 degrees for 24 hours; the clear juice then is sown with selected yeasts and is maintained at a temperature of 15 degrees during all fermentation.

    The wines are high on fine dregs during 25 days.