64% of production Machine harvested and manual where required. Leaves and stalks are removed at harvest. Grape varieties fermented separately. Thermo-vinification at between 24 and 30° Celsius depending on the variety. Pumping over and submerging the cap techniques are employed. A long maceration achieves the desired extraction of tannins. Micro-oxygenation is used as soon as the alcoholic fermentation is complete and before the malolactic fermentation. Vat or oak barrel ageing is employed for part of the harvest.
