An unusual approach to quality
Respect for the terroir naturally carries over to the cellar. In order to retain their inherent goodness, the grapes are not crushed. They go directly into vat via gravity flow and fruit from each plot is kept separate.
Long, controlled fermentation
The various stages of fermentation all take place in oak vats. Alcoholic fermentation occurs at a medium temperature, never exceeding 30°C. This is followed by a long period of maceration in order to preserve balance and elegance.
It was decided to implement pneumatic pigeage (punching down the cap) as long ago as 1997. This method is propitious to smooth, even, homogeneous extraction to express the best that the fruit has to offer, and is always modulated in keeping with vintage character.
Separate ageing of wine from different plots
Wine from different plots is kept separate during ageing on the lees and receives individual attention. Barrels are carefully selected to complement rather than overwhelm the wine's intrinsic fruitiness. The final blend is only made after an average 18 months of barrel ageing.