vinification of the reds

The moment the harvest arrives in the cellar it is sorted on a conveyor belt - always by hand - in order to eliminate the grapes that are either not ripe enough or spoiled. The whole of the harvest is stemmed, then undergoes a second sorting to eliminate any leaves or debris.
Then the grape varieties that are particularly complimentary are mixed together in a vat where the fermentation will take place.
Several successive tastings will help determine the best moment for the devatting: the free run wine is then drawn off by gravity and poured into vats for the malolactic fermentation. It is in this way that the wine will begin to evolve either in 16th century stone tanks, or in some cases, in large wood barrels.