Harvesting the grapes.

This process is done manually into 20 kg. boxes. Once at the winery, the bunches of grapes are carefully selected by hand from the sorting table. The destemmed and crushed fruit then enters the fermentation tanks by means of gravity alone.



Alcoholic Fermentation.

This is done in truncated, conical stainless-steel tanks each with a capacity of 15,000 litres and its own cooling system.

All the necessary movement of the must during fermentation, such as pumping over and punching down, are done by gravity in the same manner as during the barrelling process.

All the tanks are very slowly devatted over a 24 hour period and the remaining pomace is then pressed in a vertical press.



Malolatic fermentation and ageing.

The malolactic fermentation takes place in Bordelais barrels, which are made from new and semi-new, fine-grain, French oak. At the end of this process, the wine is stored on its lees for one year, with frequent battonages being carried out during the first months of the ageing process.

Before bottling, the wine is kept in concrete tanks for three to four months.

The wine is left to develop further in the bottle for at least twenty four months in the ageing cellar, which has constant temperature and humidity that are strictly monitored.