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Harvest begins at the end of August and lasts for four to five weeks depending on the year. The optimal date of harvest is determined by tasting and monitoring the maturity of the berries.
As a matter of fact each vinification technique, such as cold maceration prior to fermentation, short or long fermenting for reds, pellicular maceration for whites, storing on the lees, wooden barrel storage, etc ... gives the wines special characteristics.
Furthermore the experience both sons acquired in France and other countries during their various internships has allowed us to associate new techniques with more traditional methods. Our objective is to make better wine with each vintage produced .
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Each plot of land and each grape variety is vinifed and matured separately before being blended together. Our observations and our comparisons of the different vintages we have made helps us adapt the vinification and maturation process for each one.
All of this is possible thanks to the cellar's modern equipment (cold generator, pneumatic presses, harvest exchangers, etc.) which have been installed in the vinification cellar for a number of years.