At first the juice is left to rest in vats for ‘débourbage’ i.e. allowing the unwanted deposits to fall to the bottom and clear the juice.


We then taste them and make a few tests. These will help define the selection process.


Next they are placed in one of our 50 vats where the first fermentation called alcoholic fermentation, will happen. The temperature is constantly monitored.
  

Thanks to this large winery, the different ‘crus’ and grapes are vinified separately before the blending.