Grapes are harvested mid-September. A cold, pre-maceration lasts for three days and is followed by temperature-controlled fermentation at 77°F. The result is a better extraction of aromas and tannins, which are smooth and enveloping. About 20% of the wine undergoes malolactic fermentation for...

The grapes are harvested in mid-September. Each parcel is harvested and vinified separately in small, stainless steel vats with long macerations, over two weeks for the Cabernet Sauvignon and one week for the Nero d’Avola. At the end of fermentation, the wines are transferred to French oak...

Made with organic grapes. Fruit is hand harvested and brought to the cellars in small crates to avoid disturbing the ripe grapes. The grapes are cooled at the winery right at the foot of the vineyards. The must is macerated and vinified with pump-overs in temperature-controlled stainless steel...

Made with organic grapes. Fruit is hand harvested and brought to the cellars in small crates to avoid disturbing the ripe grapes. The grapes are cooled at the winery right at the foot of the vineyards. The must is macerated and vinified with pump-overs in temperature-controlled stainless steel...

Grapes are crushed and transferred to tank by gravity followed by a 15-day maceration period at 29’c with frequent punch down of to cap during the first week to promote extraction. The wine is aged for three years in a combination of Allier and Slavonian casks followed by two additional years...

Direct pressing in pneumatic presses. Natural cold settling (10-12°C) and light fining. Vinification at constant low temperature of 14° to 16°C. Duration of fermentation: three weeks minimum. Approximately one third of the must is fermented in Burgundian barrels (new and of one year old) and...

All grapes are hand picked, which enables to select the best grapes. This is a major point in the quality of our wines. After complete de-stemming, the grapes are macerated and punched down during two to three weeks to ensure maximum extraction of tannins and colour. Once the malolactic...

Manual harvest occurs at the end of September followed by a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO² blanket) to protect the must from oxidation. This...

The grapes, harvested by hand around mid-September, arrive in the cellar and are immediately destemmed and pressed. Fermentation takes place in stainless steel tanks at a controlled temperature of 26°C; Subsequently, a maceration on the skins takes place for approximately 8 days, aimed at...

The harvest is manual; South slopes. Each grape is sorted upon receipt of the harvest, we work by gravity in order to respect the natural circuit of winemaking. We do a light press and keep only the free-run juices and heart of the press. Natural vinification in temperature-controlled stainless...