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Winery working

Vintage after vintage, the philosophy behind our work remains the same: to ensure that each grape remains whole and healthy from vine to vat, and preserve their intrinsic fruitiness from vine to barrel.


The grapes from each plot are put into different vats to be fermented separately based on the soil surveys and nature of the vines.

We have 17 tronco-conical stainless steel vats with temperature-control from top to bottom, enabling greater precision in the management of temperatures and offering various extraction options during vinification.

The vats are then maintained at a temperature of 5°C for 4 to 5 days for the first cold maceration, followed by the alcoholic fermentation for 7 to 10 days and then warm maceration for around 10 days. “Pumping over” is performed by gravity, preventing the must from being “chewed” and avoiding stress on the yeast.

Finally, we have the R’Pulse pump-over system. This system consists of blowing air into the bottom of the tank for a few minutes using a plunger rod. The pomace then crumbles by its base, and all the berries are put back into suspension. This process allows more homogeneous and more respectful extractions of the fruit.


Our barrel cellars have recently been completely renovated. We have a barrel cellar per year of aging with a capacity of 432 barrels for the first and 458 barrels for the second, for a total of 890 barrels. One of the two can be used in addition to the experimental cellar for malolactic fermentations.

The different lots (combinations of grape variety and soil-type) are aged separately in new French oak barrels for a period of 12 to 14 months. The style and savoir-faire of each of our 10 cooperages are matched with the character of each lot, so that the particular profile of each lot can show through perfectly right until the end of the ageing process.


Around 10% of the production is micro-vinified in twenty 500-litre barrels in this cellar. Each barrel- place is equipped with an independent temperature- control system in order to manage the temperatures of these small receptacles with great precision.

Designed for working with the technical advances of the future, this experimental area is a tool for the continual improvement in the quality of the estate’s wines. It allows us to perform different trials, such as testing new types of wine receptacles and new vinification methods.

Traditionally, we perform aging on lees, without bâtonnage or racking.


In December 2020, we received two 750 litre Tava amphoras in which we chose to age old Merlots and Cabernet Francs.

We start ageing in amphoras for the 2020 vintage, with a willing to favour the precision of the fruit, and to intensify the long-lasting impression of our wines.