Harvests are mechanical. On their arrival at the vat house (Cuvier) grapes are selected by hand by people, over a very convenient motorized table. Our way of pressing is traditional, using a vertical wine-press.


It is traditionally done by the owners themselves, assisted by their oenologist - a process to which they pay meticulous attention. Fermentation in vats (cuvaison) lasts from 20 to 30 days. The capacity of the vats is 3,800 hectolitres


It is carried out for two months, in stainless steel, steel, vitrified cement vats, then in French oak barrels (roughly 400 casks) for 12 months Château-bottled only: About 180 000 bottles.