The grapes are pressed very gently and the must undergoes controlled fermentation. The level of ripeness of the harvested grapes determines what fermentation temperature is best.


Our wines of the highest categories are fermented spontaneously. This means that no additional yeast is added to the must. The natural yeast present in the grapes takes care of fermenting sugar to alcohol. This may be a somewhat risky procedure but the best way to fully bring out the terroir of the wines.


After fermentation the wines remain on the natural fine yeast (sur lie) and mature in our vaulted wooden cellar.