Winemaking

THE WINE CELLAR

The aging cellar is used for red wines. It houses 22 oak barrels sourced from the Troncais Forest, from some of Burgundy’s largest cooperages, and 13 terracotta amphorae. Temperature and humidity are carefully controlled there to ensure the products reach their full potential.

THE CELLAR

The main wine cellar is equipped with a high-performance heat exchanger to process the grapes at low temperatures. The ultra-modern fermentation room consists of 12 compartmentalized, temperature-controlled stainless steel tanks, as well as 7 epoxy-coated concrete tanks with temperature control for worry-free storage.
All of these facilities provide a comfortable working environment and, above all, ensure optimal hygiene.

BOTTLING

Bottling takes place on the estate under the strictest safety and food hygiene standards. The inventory is then stored in climate-controlled facilities maintained at a temperature between 16° and 18°.