The Vinification
The art of blending begins with balancing the selection of
the plot with the grape variety.
Our winemaker selects, from the harvest, the best plots,
the best grapes and adapts the winemaking techniques by
following over twenty different criteria.
Only her experience and knowledge of the terroir enables the development of the different wines that make up our range.
Red Wine Making
Each plot of red wine is vinified separately.
Some of the red wines are made by using
carbonic maceration. This provides particularly fruity aromas, beautiful structure and adds excellent complexity during
blending.
Most reds are vinified in a traditional manner; grapes are sorted, destemmed, and then put into tanks.During the fermentation phase, the extraction is carried out depending on which vintage is being created, either by pumping over, by
punching the cap or by releasing. The goal is to respect the typical characteristics of the grapes, and allow them to best express the terroir. Depending on the vintage some of the reds are aged in oak barrels for up to 18 months.
White Wine Making
After pressing, the juice is racked using cold stabilization, then fermented in thermo regulated tanks (for Cuvée Alice, Muscat Sec, and part of the Capitelles) or in French oak barrels (for part of the Capitelles).
After fermentation, the wines that are in oak barrels are aged on fine lees to develop a ‘fatness’ and aromatic complexity. The white wines in vats are aged in a way that maintains maximum fruit and aromatic freshness.
Rosé Wine Making
After pressing, the roses are racked by cold stabilization, then
fermented in temperature-controlled vats. After fermentation,
they are aged in tanks to retain maximum fruit characteristics
and aromatic freshness.
