The object of all our attention, the harvest is vinified in a vat that uses all the latest wine making technology.
Our red grapes are macerated at a low temperature of 18°C-20°C so as to capture all the most volatile flavours.
Then a raising of the temperature during the alcoholic fermentation enables us to extract from the grape skins a most beautiful colour and the most subtle tannins.
Maturing the wine in French oak barrels is the key to obtaining a balance between woody and fruity tonalities.
Bordeaux traditional vinification to obtain complex and subtle wines