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The cellar, redesigned and updated in 2014, boasts a battery of special maceration tanks in stainless steel or composite fibre, and has an underground barrel ageing warehouse.
To vinify white and rosé wines, we harvest the grapes early in the morning to keep them cool. Then the grapes are stemmed and directly pressed in a pneumatic press. The juices ferment in temperature controlled tanks to keep their aromatic characteritics.
We then only fine and filter these wines before they are bottled.
Reds are stemmed and crushed before going into the tanks. We keep some of the grapes at cool temperatures for a few days before starting the alcohol fermentation.

The longer fermentation and daily pumping over both help extract the best from the grapes and render silky tannins. Syrah, grenache, carignan and mourvèdre are vinified separately based on their growing terroirs.
They are blended during winter and continue to evolve over time, waiting for a soft filtration before being bottled.
Some of our vintages are aged in oak barrels for 9 to 18 months.

We bottle all of our wines ourselves at the estate.