Vinification : behind the scenes

Red wine


The grapes are harvested by hand, sorted, then transported to the winery in small baskets to avoid crushing the berries and early oxidation.

They are totally destemmed and then placed in open stainless steel tanks, the temperatures being controlled by thermo-regulation.

The reds macerate at low temperature for 3 days then the fermentation takes place in the tanks for about 2 weeks.


The wines are aged in French oak barrels from various sources.
The proportion of new barrels is between 30% for the villages and 50% for the 1er Crus and Grands Crus.

Bottling is carried out after 15 to 18 months of aging in barrels.

White wine


The grapes are harvested by hand, sorted, then transported to the winery in small baskets to avoid crushing the berries and early oxidation.
The grapes are then transferred to the press to extract the juice.

At the end of this stage, the “moût” is obtained, a grape juice still made up of many solid elements. In order to isolate the solid elements, a cold settling is carried out.

The juice is then poured into stainless steel vats or, for great aging wines, oak barrels in order to proceed with alcoholic fermentation.