Winemaking, aging

Everything possible is done to control the temperatures naturally, by reducing maceration time if necessary and by fermenting carefully.

No artificial yeasts are used, no acidification, just pumping over and natural cold settling. The three brothers are proud of their wine-making skills and together give of their heart and soul to the process. The wines are vinified separately, by parcel and by grape type. Their identity and authenticity come through in the blends which are aged for one or two years in vats or in barrels whose wood is chosen according to the varietal.

The estate prides itself on its mastery of the whole process from beginning to end, from the vine to the bottling: here we grow, we harvest, we make the wine, we then age and bottle it on the estate.

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