The vinification

A careful vinification

When matured, grapes are placed in vats. Several maceration methods are used according to the grapes :

- The "pellicular maceration" : the juice, the pulp and the skin of the grapes are in contact in order to get a wine more velvety.
- The "carbonic maceration" : grapes are placed in a vat full of carbonic gaze without being crushed and then we get a juice of great quality.

Breeding in barrels

During this step we let the wine ageing in wood barrels more or less heated so that they could develop their flavourings.

The Chardonnay will stay in new barrels for 4 to 5 months while the Faugères will age in barrels for 9 to 12 months.

Deciding the date when they will out of barrels is according to the taste. We regularly taste our wines to control their ageing and the development of their bouquet.