Expertise
The basis of a fine wine is healthy grapes harvested at peak ripeness, which varies depending on the grape variety and the vineyard block.
Harvesting by Hand
All of our grapes are picked by hand with utmost care and taken to the reception bay at the winery in 15-kg crates. The fruit is destemmed and sorted by hand on a conveyor belt so that only the finest grapes are kept.
We deliberately rein in yields at between 28 and 35 hectolitres per hectare at the very most in order to enhance the unique character of each of our wines.
This care begins in the vineyard, farmed organically: discover our environmental commitments.
Tank Fermentation
Barrel Fermentation and Maturation
Our barrel cellar houses approximately 75 barrels. It is entirely air-conditioned and humidified in order to maintain a constant hygrometry level of 75%.
Most of our barrels come from the Bel Air cooperage and are made entirely from French oak which fuses perfectly with our wines to produce superb bottlings. This is where our outstanding labels are matured for 2 to 3 years.
Bottling at the Winery
Page updated on 3 November 2026