. 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
- Fining by fresh white of egg
 
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