Winemaking is like cooking! It is the result of several vinification schemes bringing complexity to the wine, just like during cooking we add the flavor enhancers revealing a dish. Since 1999 we have been using a thermoregulation system, which is particularly useful for the various pre and post-fermentation macerations.

We practice a quick barrel filling at the end of the malolactic fermentation, for a 12 to 14 months ageing in French oak barrels renewed by a quarter every 3 years.

All along the way, our priority is always food security. For us, traceability and respect of the specifications set up go hand in hand with quality.