HARVEST (March - April)


  Our grapes are manually harvested in 18-kilos boxes. All the grapes are examinated on a selection belt, where only the healthy bunches are kept, whilst getting rid of the leaves.
  The selected grapes fall directly into a de-stemming machine that presses it lightly, separates it from the stems and sends the must (juice, skins and seeds) directly to the fermentation vats.





 After a cold maceration during 3 to 4 days, the fermentation begins naturally, or adding selected yeast.
  Depending on the maceration time, the devatting and press of the marc can be done between 3 to 5 weeks after the arrival of the grapes.





  With a complete malolactic fermentation of all our red wines, most of them spend between 8 and 18 months in french oak barrels.
  The wood will give to the wine its own tannins and aromas (vanilla,spices…), that will slowly melt into the wine structure and aromas.
  The only treatment the red wines go through is a light filtration wen bottling.