Successive winegrowers have been keen to preserve a traditional winemaking method. The harvest is vinified, fermented, worked in our cellar.

​

It is in the cellar that the magic operates, to obtain the best of our grapes. Each vintage is different. We often compare them to children.

​

Each year our vines make us discover new characters transmitted through its fruits. In the cellar we are only developing, pushing or rounding off an already natural phenomenon. We only sublimate and highlight the present qualities of the vintage.

​

The cement vats are intended for fermentation and those in stainless steel for conservation.

Since 2018, thermoregulation has been integrated to avoid excessive temperature variations and preserve the desired fruity aromas.

​

For the choice of blend, we strive to convey the innate personality traits of the vintage and select the best.

For this we are accompanied by Marc Soumet, Oenologist and Vincent Rouby, Laborantin in Saint Emilion.

​

Then, the selected wine is aged in oak barrels for a period of 12 to 18 months before being bottled.