Vinification
White and rosé wines are vinified in 300-hectolitre stainless steel vats. The processes are the same: harvesting at night to benefit from the cool night temperatures and prevent oxidation from being accelerated by the heat, separation of ‘free-run juice’ from ‘press juice’, gentle temperature-controlled fermentation at 17-18 degrees.
Red wines are primarily vinified in temperature-controlled concrete vats 80 to 250 hectolitres in size for thermal inertia. This also means that the wines can be matured in an isolated, non-oaked environment so as not to affect the aromatic expression of the juices. In fact, their wines are very rarely matured in oak, and when this is the case it is with great parsimony and sensitivity. Tuns, wooden casks, terra cotta urns, or concrete have replaced barrels. They only use oak to lift their Cabernets, never to add a taste.
