Vats : 10 small thermoregulated stainless steel tank
Vinification : Vinification by parcels. Harvesting at phenolic ripeness, manual sorting, selections of musts, cold pre-fermentation maceration, vinification at 32°C. During the alcoholic fermentation : 4 pump-overs per day, pigeage (punching down) and delestage (rack and return). Malolactic fermentation : 100% in barrels, of which 50 % are new.
Barrels : 50 % new, 50% one year old
Ageing in barrels : around 15 months
Fining : No
Filtering : Filtering just before bottling
Annual production (average) : 15,000 bottles