As soon as the optimum maturity levels are reached, grapes are picked manually and brought to the cellar as quickly as possible. In our wine cellar, the grapes are separated from their stems and are then subjected to cold maceration for a few hours, before being pressed and fermented in inox stainless steel containers. After fermentation is completed, wine is decanted and matures until April or May on fine lees. After that, wine rests for another few months for stabilisation and clarification purposes. Recently, our wines have been bottled within 12 to 15 months following harvest.
