VINIFICATION

The harvest calendar is determined by the specific ripeness of each grape variety and plot. Regular checks are carried out to assess sugar concentration and total acidity. Harvesting only takes place when the optimal balance is reached, even if it means waiting several days.

The harvest is then carried out using two methods:

• Manual harvest on old vines, in order to preserve the integrity of the bunches.

• Mechanical harvesting on trained vines, offering speed and uniformity.

The grapes, once transported to the cellar, are subjected to rigorous sorting, manual and/or mechanical, to retain only the highest quality berries.

Depending on the winemaking method chosen, two routes are possible:

• Carbonic maceration for whole manual harvests, favoring aromatic extraction, supple tannins and a fruity profile.

• Traditional vinification : the grapes are destemmed, placed in vats, then alcoholic fermentation begins naturally.

Maceration generally lasts 3 to 5 weeks, depending on the cuvée and the vintage, in order to extract color, tannins and aromatic compounds. After alcoholic fermentation, malolactic fermentation takes place, bringing roundness and biological stability to the wines.

Then comes the aging stage, lasting a minimum of 12 months, allowing for its refinement.

Finally, the vats are precisely assembled to obtain a harmonious organoleptic balance, revealing the vintage and the terroir.