The grapes are pressed with a soft press, resulting in a very clean must. We transfer the must into thermo-conditioned tanks. Lowering the temperature of the wine allows us to control the development of unwanted bacteria, so we use as little sulphites as possible.
We add selected yeasts to the must, which transform sugar into alcohol. We obtain the base wine, which matures in inert steel tanks and only a small part (5 %) in wooden barrels, destined for the most prestigious wines. In spring we clarify the wine with natural clay and isinglass products and stabilise it by cooling, we do not add any chemical additives. At this point we create the cuvées.
During the ‘tirage’, we bottle our cuvées integrated with sugars and yeasts to start the second fermentation in the bottle. The bottles age on the lees for a long time. At the end we disgorge the yeast, add the liqueur and cork.