In our production plant you will notice a traditional Bordeaux wine-making process carried out in thermostatically controlled stainless steel vats which hold a capacity of 10,000 litres each. Here the grapes are fermented for 15 to 20 days before being transferred for storage in brand new oak barrels for more than a year.
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Production of the wine in oak barrels :
After the malolactic fermentation process, the wine is transferred to oak barrels. These are selected with the greatest of care as the maturing of wine in the barrels enables the development of a high quality wine
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Mixing the wines :
After storing the wine in barrels for just over a year, it is then time to mix the wines according to the character we want to obtain. To conclude the production process, the wine is bottled and then stored in the cellar where it slowly matures.