- Hand-picked in the cool of the night,
- Grapes are hand-sorted,
- Dry ice and CO2 gas are used to protect against oxidation,
- Temperature controlled fermentations,
- In-house laboratory,
- All wines are bottled at the Chateau.
- The vermentino is fermented in stainless steel tanks to preserve
all its variatal character : fresh and bright. - The chardonnay is barrel fermented and barrel aged on fine lees to
create a rich and complex wine.
Grenache – Mourvèdre – Syrah – Cabernet Sauvignon
Each variatal is fermented separately in large wooded tanks. We are doing
a pre-fermentation soak as well as two daily manual punch-downs are done
during fermantation and a post-fermentation soak for maximal extraction of
tannins. Aged barrel for 1 to 2 years and bottled without filteration.
