The art of vinification is to transform the grape into wine which willbring the greatest joy to our clients.

Thanks to our proximity to the cellars within the CLOS du CHATEAU, the crop is received very quickly after HAND HARVESTING, without the drawback of a long journey from vineyard to cellar. This speed contributes to the quality for the final product.
The basic principles of fine vinification have not evolved much over the centuries. However,- modern techniques, analysis, quality of materials-, help us to adjust , acidity levels, temperature of fermentation, control of oxygenation to the optimal conditions to make maximum results from the primary material: The grape, which evolves sector by sector, year on year, day on day and morning to evening

Grapes of the best quality are placed in large oak vats at the end of the cellar, where they will stay for 2 to 3 weeks. The temperature is immediately raised to increase the time of contact between the grapes and the first run juice. This improves extraction of colour from the skins. The cuves are “piged” (The cake which forms at the top during fermentation is broken and mixed with juice) twice a day. Temperature is controlled throughout the process. When the fermentation is finished the juices are transferred by gravity to the casks in the CAVE below. The residue, pips, skins and stalks are gently pressed to produce the “Jus de presse”, again matured in the cellars below. The small casks are made from the BEST OAKS and partially renewed (20% per year)
So that there is the very best marriage of quality between the oak and the vintage. The casks are topped-up every week to compensate for the evaporation. During the course of the winter the wine undergoes a second ‘fermentation’, the malo-lactic which effectively reduces acidity. The casks are tasted regularly, analysed, surveyed and gently aerated (by slow transfer from one cask to another) to obtain the maximum expression of quality for when you pour it. The resulting wines from different vineyard sectors of a same appellation are blended to obtain the quality and taste which satisfies our many clients. The wines will mature in oak casks for 15 to 20 months before bottling

On arrival at the cellars, the white grapes are de-stalked and pressed. After a short rest, the juice is decanted into casks in the fermentation cellars below the press-house. The wine from the different vineyard sectors is individually treated in different vats. The small casks are made from the BEST OAKS and partially renewed (20% per year)
So that, there is the very best marriage of quality between the oak and the vintage. The main fermentation and the malolactic’fermentation’ follow each other naturally. The casks are topped-up every week to compensate for the evaporation. . They are tasted regularly, analysed, surveyed and gently aerated (by slow transfer from one cask to another) to obtain the maximum expression of quality for when you pour it. The resulting wines from different “cuvés” of the same appellation are blended to obtain the quality and taste which satisfies our many clients. The wines will mature in oak casks for 10 to 12 months before bottling.