Harvests are carried out manually and only take place when the sugar / acid balance (for whites and rosés) and phenolic ripeness (for reds) are optimal. The decision to harvest is based on daily tasting of the grapes for ripeness.
For white and rosé wines, the grapes are pressed straight away. The wine is then racked in a cold room to remove sludge and then fermented in stainless steel tanks, barrels or casks depending on the indigenous yeast strain. Malolactic fermentation is usually halted due to the lower temperatures.
As for red wines, maceration and alcoholic fermentation takes place in concrete or stainless-steel tanks. The fermentation process favours indigenous yeast strains. With the exception of “Bordelais” vines, the harvest is often left partially or totally unstemmed according to the vintage. Extraction is carried out using load-shedding and pumping-over methods, no punching down or breaking of the cap takes place.
Depending on the vintage, different maturation options are possible: ageing in vats or in Burgundy or Bordeaux barrels. Malolactic fermentation in red wines is triggered naturally after alcoholic fermentation, either in vats or barrels.
Barrel ageing is carried out in temperature- and hygrometry-controlled cellars.
Finally, after a relatively long maturation process, and only once they have achieved their full potential, the wines are bottled on site by us.