We pay very close attention to wine making by using all modern technologies for thermoregulation, the strict control of temperatures. It begins with cold fermentation, and is followed by a period of 3 or 4 weeks in vats. The focus is on the conservation of all the fruit polyphenols (tannins and anthocyanins).
The first fermentation (the alcohol fermentation) is quickly followed by the malolactic fermentation, which brings great stability to the wine. The wine can then be barrelled. The ageing is done in barrels, half of which is renewed annually. Those barrels are made in France by various cooperages from the region.