> Winemaking & maturation:

• Picked at optimum maturity, the grapes are sorted, stalks removed, lightly crushed (to break the skins) and quickly placed in vats to conserve the maximum of their organoleptic characterisitcs.
Fermentation occurs in temperature controlled stainless steel vats. Extraction by pumping over and maceration are managed through tasting.
Soon after running off malolactic fermentation takes place in stainless steel vats.

• Maturation in fine grained French oak barrels with a medium toast allows a harmonious development of the tannins, thus enriching the aromatics and complexity of our wines.
A rigorous selection determines the final assemblage before bottling.
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