Our grapes are harvested by hand in the early hours of the morning, they are then taken to the winery in small recipients of 18 kg.

After a selection of bunches of grapes and berries, the grapes are placed in small tanks of 12 to 80 hectolitres to macerate. The maceration, which lasts for three to five weeks, is done by hand, “piegage manuel,” smoothly sinking the skins into the liquid, ensuring an important by selective extraction of aromas, tannins and polyphenols, the elements which will give the wine body volume and structure of the highest quality.