In the cellar

The old farm buildings dating from the 19th century have been entirely renovated.
They now house a modern winemaking facility and aging cellar. The winemaking takes place in small rotating stainless steel vats.
The extraction of the colour and tannins is slow and gentle. At the end of the fermentation the wines are run off by gravity directly into oak barrels. No pumping is used during the winemaking in order to preserve the freshness and fruit of the wine, and to obtain maximum finesse. The ageing in barrels lasts from 14 to 18 months according to the vintage. Bottling takes place the following spring without filtration.