here is exceptional alchemy between the tannin of the oak and the maturing of the wine in our hundred-year-old wine cellars. The red wine is the result of a prolonged infusion of the coloured flesh of very ripe grapes with the juice and their sugar.
After being picked by hand, which is done with the greatest of care, the Merlot, Cabernet-Franc and Cabernet-Sauvignon grapes are picked off the bunch, sorted and the stems are thrown out. Then the fruit is carefully burst.
We take great care not to allow the fruit to oxidise before it is placed in the maceration vat because it is extremely sensitive to the contact with air. The whole art of wine-making is to ensure that the fruit is intact for fermentation with its own yeast.
Our installations, which have been particularly well studied, allow us to reduce the fruit treatment circuit to the shortest possible length, from the time it is gathered until the time it reaches our wine cellars ; there, we invite you to discover the most original vat built in France.