Whether for reds or whites, each land parcel is identified on each vat.

For red wines :

once the grapes have been crushed, the skins, pips and juice constitute what is called “moût” – a sort of mushy liquid from which wine is born. Maceration starts at this stage, and lasts for 3 or 4 weeks depending on the grape varieties and where they were grown (the type of terroir). The aromas, tannins and anthocyanins, largely from the skins, are extracted becoming daily more concentrated in the juice. It's during this stage that a magical transformation takes place : natural yeast and the sugar turning into alcohol means alcoholic fermentation !!!
Later, there is a second fermentation – malolactic – which transforms malic into lactic acid, and results in a wine's finesse and rounded character.
Only after meticulous tasting do our team members decide to halt the maceration process by transferring the liquid to new casks. This involves draining the juices from the base of the vats on one hand, separating them from juices obtained by pressing the “marc” – residual skins and seeds. The two will be brought together again later during the fascinating blending process.

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For white wines :

in complete contrast to the reds, most of our white wine grapes are pressed directly. Only a few of our varieties undergo a cold pre-fermentation maceration with the aim of extracting the aromatic qualities of the skins which pressing might alter. In both cases, pressing takes place in pneumatic, airtight presses which operate gently and equally over a wide surface. The most interesting aromas are, therefore, extracted delicately and sheltered from the air which avoids oxidization. Fermentation can then start.

For rosé wines :

since 2009, our rosés have been pressed, that is they are vinified in the same way as our whites. Direct pressure for Grenache, Syrah and Mourvèdre. This allows us to create rosé wines which are delightfully fresh with good aromatic intensity.

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