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Production
For our French oenologists and food engineers, choosing between barrel and tank is not a simple technical decision; it is the art of letting each vintage tell its own story. These are the key steps and points of care we observe on the grape’s remarkable journey:
Our grapes are picked at the ideal moment of ripeness and brought to the processing area without delay so that they keep their aromatic richness.
Only flawless berries are selected from the harvested grapes. At this stage the process differs according to the type of wine: for white grapes, gentle pressing that does not damage skins and seeds yields the purest juice, while for red grapes a period of skin contact takes place before pressing so that colour, tannins and aromas pass into the must.
Fermentation temperature in the steel tanks is monitored continuously, so the grape’s most delicate fruity aromas are preserved.
If the wine is to be aged in barrel, the type of barrel is chosen according to the structure of the grape. Ageing in barrel or tank is completed at its very peak, guided by regular tastings by our oenologists and engineers.
Our food engineers keep oxygen contact to a minimum, safeguarding microbiological purity and sealing the wine’s pure character into the bottle.
Our French oak barrels let the wine breathe slowly through the micro-pores of the wood, softening the tannins and giving the body a silky depth. The notes of vanilla, spice and sweet wood that pass into the wine from the barrel’s lightly toasted interior enrich the character of our reds suited to ageing and of our special whites.
In our stainless steel tanks, where temperature is managed with millimetric precision, the lively fruit aromas and refreshing acidity of the grape at the moment it is picked are preserved just as they are. By cutting off contact with oxygen, this method brings out the fruit’s own character and carries the mineral structure of the region’s soil and the pure identity of the grape straight to your glass.
Preparing the site