Cellar craft

After picking, grapes are  conveyed to the winery and immediately pressed. A pneumatic press is used,  which enables a soft and progressive extraction.

Juices of white grapes are left to clear during 12 to 36 hours and then transferred to stainless-steel tanks or traditional oak casks for fermentation.

The fermentations are carried out by native yeast and can therefore can last from 2 weeks to several months. The wines are then aged on their fine lees during 4 to 8 months to improve their aroma and structure.

Red wines are exclusively made from Pinot Noir, with a skin maceration of 8 to 15 days.
Malo-lactic fermentation and maturation take place in oak casks.