The vinifications are in small contents whith manual "pigeage" but whithout mécanic intervention.

We use micro-oxygénation in place of "remontages" or "délestage" for respect to the Wine.The température of fermentation is controlled in 23°- 26° for préserve the aromas.

The stagering of the fermentations is five weeks in chamber.

The "pressurage" is very soft.