The new cellar built in 2009
The new cellar is divided over three floors and enables us to work by gravity in the different stages of preparing our wines. On reaching the upper terrace, the white grapes fall directly into the wine press. The red grapes are picked off, whole, from the bunch and fall into the different wooden vats shaped like truncated cones, also situated on the lower floor.
The steeping of the red grapes then begins cold in order to extract the pure aromas and fine tannins. Following fermentation, which takes from 20 to 30 days, the juices flow down by gravity to the basement in the wine barrel storehouse for maturing for anything from 11 to 22 months depending on the wines. The wine storehouse is equipped with a heat and moisture control system. The bottling is carried out on the ground floor with a peristaltic pump to avoid spoiling the structure of the wines.