Harvest time when we seek the optimal maturity which is often a guarantee of quality. We then perform several checks in our plots, seeking a balance of sugar and acidity in the berries. The main challenge is to obtain a healthy grape and this is why the date of harvesting and climatic conditions will be decisive. At harvest time we will make lot selections for the production of our various vintages.
After arrival of the grapes in the cellar, they are pressed directly for several hours and once the juice is out of the press it is put into vats and then left to rest for 24 hours while regulating it at a certain temperature. The next day it is decanted in order to separate the clear juice from deposits. It is then placed in fermentation.