Thanks to this system and the use of our wine pneumatic presses, we are ideally equipped to preserve the fruit flavours of our wines.

Then comes the fermenting process that lasts for 12 to 18 days. Our thermo-regulated cuves enable us to master the fermentation.

Then, our wines are aged on their lees: actually, wines rest all along winter in the cuves and 3 to 5 times during this period, we proceed to the stirring of the lees so that the lees remain in suspension and that way, feed the wine.