Vinification

Vinification

Respecting the fruit in order to achieve perfection

The quality of the grapes is of the utmost importance for creating great wines. They are hand-harvested when they have reached optimum maturity. The hand-picking is carried out scrupulously, and the grapes are placed into ventilated 20kg crates.

The lengthy vinification process then reveals the wine’s character. The team, comprising in-house oenologists, in close collaboration with Caroline Frey and Denis Dubourdieu, taste and analyse the juice throughout this time, so as to ensure that exceptional wines are produced.

The company’s savoir-faire is combined with both tradition and modernity. When the red grapes arrive at the winery, they are sorted by hand, destemmed and crushed. Pre-fermentation maceration takes place in vat to encourage the development of the wine’s fruit aromas. Alcoholic fermentation then converts the sugar into alcohol and extracts the tannins and colour, so as to obtain a balanced structure in the mouth and a deep red colour. Malolactic fermentation then refines the aromas and structures. The wines are then blended, which is a decisive stage in creating great wines, and matured in 225-litre casks for between 12 and 24 months, depending on the vintage, in the renowned VINEUM caves.
The white grapes are cold-pressed to ensure freshness, which will guarantee that the wines develop well over time. During malolactic fermentation, the lees are stirred by hand so as to obtain complex aromas. The wines then age in barrel until the beginning of summer.

After bottling, the wine may also remain in our cellars for several more years before release.