Savoir-Faire
Each vintage is aged according to ancestral methods. After being harvested by hand, the harvest is crushed without destemming for a long vatting period Slow fermentation takes place naturally thanks to the sole action of native yeasts - those present on the skin of the grapes. No addition of yeast is therefore necessary. Slow maceration gives the wine its purple colors, its power, its aromas. At the end of two years of aging in old barrels, clarified by natural decantation and regular under-drawing, the wine preserves all its original elements and tannins, the benefits of which are recognized.
A 30 HL barrel and a few demi-muids complete the aging of our wines. The selection of our woods is extremely rigorous in order to respect the profile and personality of each vintage. We accompany the wine for 24 months with great attention so that at the end of its aging it finally reveals itself to you in all its authenticity.