A traditional Bordeaux vinification is carried out in temperature-controlled stainless steel vats.
The total capacity of the vat room is around 10 000 hectolitres, with 63 vats each containing 66 to 220 hectolitres.
Frequent tastings determine the vatting time of between 15 and 25 days depending on the tannic development in the fermenting wines.
The temperature of fermentation never exceeds 28/30°C to ensure preservation of the finesse and fruitiness. The pumping-overs are also of moderate intensity and limited in frequency for the same reason.
The selection of press wine is performed “vat by vat ” , allowing a wider choice range during the blend tastings.