We still do a lot of the vineyard work by hand. We hand pick the grapes in 25-kilo cases, to avoid packing the fruit.
We only pick ripe and healthy fruits in the vineyards. It is the highest reward that we only see during harvest: ripe, healthy grapes, with the perfect texture.
When they get to the winery, the grapes are destemmed in order to remove the stalks, entirely or partially, depending on the wine variety and the winemaking process.
The tanks are then cooled down and kept at a low temperature for a few days, allowing the berries to give color and unveil a wide range of primary aromas.
The wine sits in tanks for 10 to 20 days, with minimum human interference. It is the yeast that is naturally present on the skin of the grapes that induces alcoholic fermentation.
This fermentation happens in the cellar, when the wine is in barrel. All our wines are aged in oak barrels for 10 to 16 months, with 30% new oak. Afterwards, we bottle our wines on the premises.