Reception: Double sorting system: On the first conveyor belt, full clusters are sorted by hand. After clusters have been de-stalked, an additional selection by hand is completed on a second conveyor belt, berry per berry.
Vatting: At the end of the second conveyor belt, selected grapes fall into small mobile vats that are moved to the top of our tanks. The grapes are gravity-loaded into the fermentation vats.
Maceration: Once the tanks are full, the grapes undergo a cold maceration of 4 to 6 days before alcoholic fermentation with indigenous yeasts. The entire maceration process takes from 30 to 40 days. Malolactic fermentation follows whether in tanks or in barrels.