All of our harvest, whether manual or mechanical, is entirely sorted by hand.

The plots are vinified separately to extract their quintessence. During alcoholic fermentation and maceration, daily tastings allow us to evaluate the number of waterings necessary in order to extract the best components while maintaining a perfect balance.

The tanks are thermoregulated using flags.

This allows fermentation temperatures to be managed as desired.

This equipment makes it possible to extend the maceration time in good conditions by maintaining the temperature of the tank from 28 to 30°C.

This is interesting for better extractions of polyphenols and gives fatty wines. In addition, if necessary, watering is supplemented by the action of the picker which allows the cap of the harvest to be burst to avoid the creation of preferential paths of juice during watering. Thanks to this, the juice is more easily impregnated with the polyphenols and aromas contained in the grape skin. The estate has one of the most efficient cellars.