- Wine-harvest by hand, - The grapes are sorted twice (when picking the grapes and on the sorting table), - The grapes are partially des-temmed and are put in stainless steel thermo-regulated tanks, - The primary fermentation can begin at around 3 weeks with natural yeasts which are-present on the grape berries, - Gentle pumping-over of the must and crush in order to avoid extracting harsh tannins and to attain the purest and most representative wines possible, - Gentle pressing, - The wine is put into the French oak casks for a further settling of the juice (between 10 and 30% of new oak depending upon the appellation). The malolactic fermentation can then begin with natural anaerobic bacteria, - Ageing for between 16 and 18 months on fine lees, - We follow the lunar calendar for the bottling without fining or filtering.
- Harvested by hand, - The grapes are sorted twice (when picking the grapes and on the sorting table), - Light pressing to get a slow extraction, - After a gentle racking of the must, the wine is put in French oak casks (between 10 and 35% of new oak depending upon the appellation), - The primary and malolactic fermentations can then begin with wild yeasts and natural anaerobic bacteria, - The ageing is long on fine lees, between 14 and 20 months (depending on the “cuvees”), - We follow the lunar calendar for bottling.