We carry out a pre-fermentation cold maceration on a harvest that has as much integrity as possible - without crushing - in truncated cone-shaped vats.
without crushing - in truncated cone-shaped vats for 7 to 12 days, with only a little punching down to avoid extracting too much tannin. De-stemming is carried out in proportions appropriate to the context of each vintage, particularly with regard to the phenolic ripeness of the stalks. All vatting operations are carried out in 10 hl oak truncated cone-shaped vats, making it easy to carry out manual punching of the cap (limiting pump-overs). Once fermentation is complete, the wine is racked into barrels for malolactic fermentation.  The pomace is then pressed. These vinification vats are fitted with a stainless steel chimney to seal the vat and protect the wine. At the end of the second fermentation, the wines remain in their 228-litre and 500-litre barrels to continue maturing for 2 years without racking. At the end of the ageing period, the wines are blended but not fined, and a very light filtration is carried out just before bottling.