Transport:

Our vineyard literally encircles our private cellars which means that the grapes never take more than 5 minutes to reach our winery. This means we don't have problems of oxidation which have a very undesirable effect on grape quality. However, we are not satisfied with this and the grapes for our white wine are picked at night so as to minimise thermal shock and conserve the maximum potential of our harvest. Finally, to complete our work in the field, carbon dioxide is present at every stage in the cellar to protect the wort against any irreversible oxidation.

Temperature control:

Our slightly oversized cooling system means we can stabilise the fermentation of our white and rosé wines at temperatures near to 10¡C, these very low temperatures ensure a slow and continuous fermentation to develop the maximum of flavour.

Micro-oxygenation:

A well managed fermentation requires a good understanding of the media's oxygen requirements. A slow and controlled supply of oxygen throughout the fermentation is an essential requirement for completely successful fermentation.

Maceration:

The skins are macerated for some vats of white wine. This technique lets us exploit the full potential flavour of the fruits to produce rich and complex wines. For our reds, we use a post-fermentation hot maceration which increases the phenolic potential of our wines and lets us obtain colours that are dense and concentrated accompanied by powerful tannins.

Ageing:

Working on the lees is an essential stage in making our wines. We use fine lees to provide our wines with greater volume and an incomparable complexity of flavours. Part of our production of reds is stored in barrels for 6 - 18 months depending on the growth.