– Harvest Entirely manual with grapes sorted on the vine and twice sorted at the cellar (before and after destemming)
– Cold pre-fermentation maceration of the entire harvest allows fruit aromas to fully develop and a slow extraction of phenols. This gives a wine with richness and structure whilst remaining supple.
– Alcoholic fermentation takes place in temperature controlled stainless steel tanks. The post fermentation maceration varies between 3 and 4 weeks depending on the grape variety and the vintage.
– Running Off and Pressing of the grape pulp. The press wine obtained is run off and selected by tasting.
– Malolactic fermentation takes place in the vats after running off, at the end of the process.
– Ageing entirely in new French oak barrels (from the Nièvre and the Allier) for 18 months.
– Blending is carried out of lots from different parcels after a short barrel ageing.
– Light Fining removes final impurities, increases colour brilliance and smooths the tannins on the final palate.
– Château Bottling we use premier quality natural cork, sourced in the best Portuguese forests for which a perfect traceability is assured.
– Production 17 000 bottles