For the last three years, the sorting table has enabled us to achieve a concentration of the grape quality through the removal of any bad grapes and thus of undesirable herbaceous flavours. Six to eight people are necessary for good results.

Racking of the wine is carried out by pump or by gravity. Each barrel is washed and aligned before being filled.

Here, I am taking a sample of wine directly from the barrel, for tastings from barrels from each of our five barrel suppliers, in order to achieve the best blending of the woody notes with the wine.

This is a modern press but its design has been copied from traditional models. This enables a gentle pressing, thereby avoiding an overly harsh press wine.  All containers are made of oak or stainless steel for optimum hygiene.

This is our vat room where we make the wines during the harvests, we also use the vats to mature certain batches of wine.

Our vats are cleaned and disinfected after each racking.

Here the cage is full of marc (grape skins, and seeds) which is going to be pressed. The juice extracted by the press will be kept separate from the wine run off previously.