The grapes are harvested manually and disposed into cases that can contain 30 kilos of fruit, which avoids squashing them. The harvesters only select the ripe grapes during the picking in the vineyard. The fruit is transported by a van soon after the picking to preserve its quality and keep it protected from humidity and high temperatures.
When they get to the winery, the cases are directly emptied in a stalk separator to eliminate all or part of the stalks. Every container will then be cooled down and kept for a few days to a low temperature so that the grapes can develop, thanks to the yeast, a perfect full body that is necessary to make fine wines.
A 15 to 20 day vatting period will follow with very few interventions and the indigeneous yeasts will provoke the fermentations.
The search for fruit flavours and for a fine and soft texture will be the work of a daily tasting to obtain the desired result.
Every vintage will bring its problems and challenges which make this job a passion and teach us that a humble look towards the elements and the respect of the nature must always be a priority.