Vats : 50% stainless steel vats, 50% tiled or lined concrete tanks
Vinification : After chemical and organoleptic analysis of the berries in the vineyard, the grapes are harvested plot by plot as they reach their peak of ripeness. Then several different tables are used for sorting the grapes on arrival at the vat house. The selected grapes are then placed in small vats where each batch is treated according to its potential (age of vines, grape variety, rootstock, terroir). Pressing is done using vertical presses.
Barrels : 40% to 60% new barrels, depending upon the characteristics of each vintage and 1-year old barrels for the remaining percentage.
Ageing in barrels : For a period of 15 to 18 months, according to the specific characteristics of each vintage.
Fining : fresh egg whites
Filtering : if necessary, depending on the vintage, after tests and analyses
Annual production (average) : 85,000 to 100,000 bottles