Wine-Making and Ageing
  
 
 
 
 
 

Traditional crop management

practices and Guyot pruning are used.  

 

 

    

 
 

The harvest is picked by hand and then sorted on a sorting table. Steeping lasts or 21 days and every day the wine is re-circulated twice and sprayed over the crust thatforms during alcoholic fermentation.

 
            

The  wine is aged for 12 to 14 months in oak casks,

a third of which are renewed annually