Traditional
Frequent pumping over
Controlled fermentation temperature of 28 °
Automatic thermo-regulation by condenser
Good period of fermentation on skins (about 3 weeks) in concrete/epoxy and stainless steel tanks
Little chapitalisation, sometimes none
First pressing included
Different, depending on the wines
In French oak barrels for the “Prestige” and "Cru Bourgeois" cuvées, with a greater percentage of new oak and a longer period of maturing for the “Prestige” cuvée
The second wine is kept in tanks for 6 months, with appropriate techniques to ensure it becomes rounded and supple more quickly
Fining entirely with egg white
Filtering on bottling
Bottled at the Château in "heavy" bottles
Fining is carried out entirely with egg white. It is an ancient practice essential for clarifying the wine by eliminating particles in suspension and excess coloured material.
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