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The grapes are de-stemmed and crushed. The alcoholic fermentation takes place in stainless steel vats, which are equipped with a thermal regulation system. The vats are then left 2 or 3 weeks, for maceration before going forward with the running-off of the wine: the vats are emptied. Blendings : During the maceration and the running-off, our cellar-master, Béatrice Friquet, takes a sample from each vat, and after many tastings, we choose the different vats, which are going to be blended together to make our different wines. Ageing : Our differnt wines are traditionnaly aged in our cellars during 18 to 24 months. We give up little by little oak casks and use oak stave and chips wich provide the same oaky taste but preserve the smoothness of wine in its youth. The bottling : The production is bottled at the estate,
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