VINIFICATION IN RED
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The wines are vinified with a variable proportion of whole harvest depending on the terroirs and the vintage.
Maceration lasts 15 to 20 days during which delicate punching down (with the feet) and pumping over are alternated. At the end of the alcoholic fermentation, each vat is pressed, the press juices are systematically separated, tasted and reincorporated into the cuvée only if the quality allows it.
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After settling, each wine is barreled and aged for 12 to 18 months.
The proportion of new wood varies according to the appellations but is always moderate to favor the expression of the terroir.
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After aging for 12 to 18 months, each cuvée is put back in vats, and will wait a few more months before being filtered if necessary, then bottled.
WHITE VINIFICATION
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On arrival at the winery, the grapes are pressed immediately.
The juice is cooled and sulphited when put into vats. After 24 to 48 hours, the juice is settled (clarified).
Fermentation begins in vats in order to be more homogeneous, then the fermenting must is put in barrels. Fermentation takes place in barrels.
Then the malolactic fermentation begins. At the end of this, the wine is sulphited to stabilize it.
The aging will continue for 12 to 18 months.
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At the end of this, each cuvée will be put back in vats, and will wait a few more months before being fined and filtered if necessary, then bottled.