Vinification
Vinification follows the traditional Bordeaux method in temperature-controlled stainless steel vats.
Work in the vat-room (pumping over, stirring, racking) and the length of maceration are determined according to the characteristics of each vintage and above all to the style of wine sought.
Upon completion of the alcoholic and malo-lactic fermentations, several tastings are held in December before the final assembly of the premium wine with our consultants, Jacques and Eric BOISSENOT.
Only two thirds of the production will be kept for the premium wine so as to give the best possible expression to the classic combination of grape varieties of our appellation.
« Stringent selection »
The part played by Eric Boissenot, our consultant wine-maker, with his father, is particularly important after completion of the alcoholic fermentation as they have to validate or refuse the various levels of quality in the vats already pre-selected at the time of the harvest.
The final result of the choice of the premium wine depends entirely on the stringency of the various selection stages.