• Winemaking method
• Blending
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Blending

This involves mixing different barrels after winemaking method. The proportions used in blending depend upon the type of wine desired, and include “vin de presse” and “vin de goutte” as well as wines of various ages and different grape varieties. Our Bordeaux, Cabernet Sauvignon, Cabernet franc and Merlot varieties produce wines at different stages of maturity, which can be drunk early when blended with more Merlot, and are late maturing when blended with the Cabernet Sauvignon. Therefore, the choice of grape variety has a direct influence upon the longevity of the wine. Bottling takes place at the end of the ageing process. The wine is then stored in cellars for it to age in bottles where it will slowly mature.

Technological Advances 

Technological advances in recent years have rendered the winemaking process more viable and made it possible to enhance its quality during difficult years. Our vat by vat temperature control system for the winemaking method makes it possible to closely control the maceration time and optimise the quality of fermentation. This is not really an innovation but a real investment in a method aimed at enhancing quality. Furthermore, radical developments in wine analysis – mainly through chromatography - have led to the identification of more than 600 different substances in the natural composition of wines. Of these substances, 200 are present in all types of wine, although in varying degrees of concentration, depending upon different parameters (type of wine, grape variety, soil composition, sunlight, rainfall, etc.). The real interest behind this research is to institute stricter enforcement of the regulations governing winemaking, for the greater benefit of consumers.

Your expectations as a consumer have changed and wine is less of an everyday drink than it is a beverage of quality reserved for special occasions. Technological advances are refocusing our attention as a wine producer on fundamental choices, guided by quality criteria. The oenologist, previously relegated to the role of technical assistant, is now playing a dominant role in wine production. He holds the keys to a complex art that seeks to express the profound identity of the terroir, indeed its uniqueness. He guides our choices as a producer concerning what grape variety to select and on more advanced processing techniques.

The winemaking method and its rationalisation therefore make it possible to more accurately respond both to the demand for quality and the desire for authenticity.  This ancient craft is evolving into a complex art in which we remain the experts, seeking to better satisfy your needs.