The grapes are harvested by hand into small 20kg boxes to avoid overheating and / or crushing. They are meticulously evaluated on a sorting table, transported to the destemmer / crusher and, by gravity, end up in refrigerated fermentation tanks where they remain for 7 to 9 days. Reassembly and temperature control are carried out manually and also automatically, thanks to the existing technology.
After being properly selected by the winemaker, the wine is stored in French oak barrels from some of the most respected cooperage brands in the world – Taransaud, L’Adour, Seguin Moreau, Baron.. At this stage, the wine “breathes” through the imperceptible cervices of the staves and develops admirable, rich and complex aromas. The temperature of the winery, and the ideal time of permanence – which ranges from 6 to 24 months – are carefully monitored, with a view to a perfect balance of aromas and complexity that we intend to achieve in our wines.