Vinification and elevage
All the wines produced by the Domaine are vinified with great care and strict attention to detail, using traditional methods in our modern winery.
After pressing and settling, low temperature fermentation (around 15-16°C) for one month in new oak barrels, one-year-old oak barrels or stainless steel vats, according to the appellation.
The wine is left on the lees until the completion of malolactic fermentation, at ten to twelve months according to the appellation, before it is racked and bottled.
Complete or partial de-stemming according to the cuvee, cold maceration, fermentation on the skins for three to five weeks with punching down and precise temperature control.
All the red wines are then transferred to oak barrels, the proportion of new barrels depending on the cuvee, for an elevage of between twelve and twenty-six months before bottling without filtration.