Ageing is the crucial moment when the juice of fermented grapes becomes wine. Our historical cellars, located on two levels, are ideally adapted for the ageing process.
The entire harvest is conserved in oak casks which are the product of five different cooperages. New casks are used sparingly in order to preserve all the authenticity of our terroirs. Stirring the lees and topping up are techniques which are carried out consistently.
Bottling only takes place 12 to 18 months after harvesting...