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Maintaining a very high technical standard is a priority at the Cave. Not for technology's sake in itself, but to vinify with a view to remaining as faithful to and getting the very best from the grape and the terroir, without ever betraying them.
Variety :
The winery sets out to vinify separately the different appellations, grape qualities, grape varieties, etc. Hence, the natural variety is preserved intact and even amplified through vinification techniques.
To this end, the Cave vinifies red wines with the greatest flexibility, combining extractions by a traditional pumping over, carbonic maceration of whole bunches, traditional cap punching, rack and return, etc.
Maturing :
We have held on to most of our concrete tanks, which protect red wines from heat shock and allow them to be aged peacefully, without disturbances.
Barrel ageing has developed (500 barrels), but always in measured proportions of new oak.
The capacity of the Cave's vathouse is in excess of 120,000 hl, i.e. more than 2 years' harvest, allowing the wines to be matured. Prestigious wines such as "Antique Senimaros", 'Les Salyens" and "Terre des Seigneurs" are matured for one year in barrels and two years in bottles before being sold.
A winegrower's passionate work must never be betrayed by vinification!
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