The maturity of the grapes is studied with precision (tasting of the berries and analysis with the Enosens consultant). It determines the harvesting period which is carried out plot by plot. The work of the grape pickers is followed by the sorting in the cellar which is carried out in 3 stages: Vibrating sorting table, de-stemming and manual sorting on a conveyor belt.
All this sorting guarantees a selective harvest before it goes into small, temperature-controlled vats.
Fermentations (alcoholic and malolactic) are carried out in vats. The wine is then transferred partly to concrete vats and partly to French oak barrels. Maturing lasts 16 to 18 months.
It is after several tastings with the consultant Enosens that the blending is carried out before bottling at the château.
The maturity of the grapes is studied with precision (tasting of the berries and analysis with the Enosens consultant). It determines the harvesting period which is carried out plot by plot. The work of the grape pickers is followed by the sorting in the cellar which is carried out in 3 stages: Vibrating sorting table, de-stemming and manual sorting on a conveyor belt.
All this sorting guarantees a selective harvest before it goes into small, temperature-controlled vats.
Fermentations (alcoholic and malolactic) are carried out in vats. The wine is then transferred partly to concrete vats and partly to French oak barrels. Maturing lasts 16 to 18 months.
It is after several tastings with the consultant Enosens that the blending is carried out before bottling at the château.
