All the wine is bottled at the château with quality corks marked the vintage and the name of the château. The wine are stored in air-conditioned buildings. |
Cold maceration before fermentation, gentle vinification, 4 weeks in the vat and malolactic fermentation in barrels make it possible to preserve all the aromas. The final blending brings out all the finesse and the characteristics of each terroir, depending on the vintage.
The vat-room is equipped with 12 small stainless steel temperature controlled vats. | ||
| The wine is monitored by Michel Rolland, the internationally known winemaker, from the Bordeaux Enology Institute, and his colleagues. |
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