From parcel selections, the red grapes are mainly destemmed, and the berries are meticulously sorted. The juices obtained are only worked by gravity, to preserve the fruit and freshness in the finished wines.
For our Origine, the blends are aged in concrete vats for a minimum of 18 months, then kept at the estate for another 24 months before being put on sale, in order to offer wines with good maturity. These wines have not been fined or filtered.
For L’Orée du Bois, the white grapes, harvested very early in the day to preserve all the aromas, are pressed directly. Once the juices are released, fermentation starts without the addition of enzymes or yeasts. Half of the fermentation and ageing takes place in demi-muid (600l oak barrels), and the other half in stainless steel vats for 6 to 8 months.
Our Vins de Pays are fermented and blended in stainless steel tanks, and sold during their first year of age.