. Wine Production

Red wines:
Pre-fermentation maceration followed by fermentation and traditional maceration in temperature controlled stainless steel tanks for 20 to 30 days.
Aging in French oak barrels, 1/3 of them new, for eight to twelve months depending on the year and the structure of the wine.

Clairets :
Skin maceration for 24 to 36 hours to obtain the character and colour specific for Clairet de Bordeaux.
Fermentation in stainless steel tanks at controlled low temperature.
Cold treatment and filtration.
 
White wines :
Skin maceration for 4 to 12 hours in stainless steel tanks at controlled low temperature.
Fermentation in stainless steel tanks at controlled low temperature.
Cold treatment and filtration.