Winemaking Process

The harvests are handpicking or mechanical made, depends on the vineyard plots; always after the last maturity controls. The sanitary state of the grape harvest is essential to create a great wine.


Fermentation temperature : 26 to 28 °C


Slow and moderate pressing. Pneumatics press. Malolactic fermentation : in stainless steel, new barrels of French oak, depends on " Cuvées".

Barrel Ageing


Barrels: from French oak, different "chauffes". The percentage of new barrels changes according to the potential of every vintage. Normally, it's 1/3 of new barrels every three years.









Corks: Quality N°1, natural cork, with traceability and guarantee.

Bottling at the Château, storage of bottles in our wine sheds.