The grape harvest is effected manually, sorted on the table, destalked and declustered 100% and goes into the Vat on an elevator belt.

After a light cold soaking pre-fermentation for 2 to 3 days, the temperature
is gently increased causing the start of alcoholic fermentation. The frequency of the raising of the temperature and the measuring which have taken place is the cause of alcoholic fermentation and depends on the particulars of the vintage.

Depending on which wines, the process is continued in stainless steel vats or in wood vats.

The constant pre-occupation with the quality of the grapes for the winemaking is non the less important than the hygiene in the wine cellar, which enables us to use minimal doses of SO2 (doses about two times less than those authorised in the Regulations of Wines).