For our red wines, the traditional vinification in stainless steel containers, with a perfectly controlled temperature (around 28° C or 82°F), lasts 2 to 3 weeks. The aging takes place in new or "one wine old" barrels over 3 to 6 months, depending on the year.

For dry white wines, once the grapes are pressed and cold filtered to clarify the juice, the vinification is completed by a fermentation at 16-18°C (61-64°F) so as to extract and preserve as much aroma and fruitiness as possible.

For sweet white wines, we start by harvesting only the very mature grapes. After pressing and cold filtering the juice, a perfectly controlled fermentation takes place slowly at a temperature of 18-20°C (64-68° F).

Our Sauternes is harvested berry by berry according to the degree of advancement of "Botyritis Cinerea", and vinified exclusively in new barrels.

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