Harvest : Plot picking, mechanical harvest with sorting on the table
Pressing : Vertical press
Fermentation : Low temperature maceration, thermo-regulated alcoholic fermentation to preserve the freshness of the fruit, long vatting.
Aging : 14 months in barrels, with an average of 30% new oak barrels. The quality and intensity of toasting of the barrels are chosen according to the typicity of each batch.
Bottling : At the château on a chain of ISO 9002 standards
Stopper : Natural cork with "anti TCA" analysis
Optimal aging : 10 to 15 years