A subtle blend of tradition and modernity : these notions come together at harvest-time. The harvest is firstly handpicked into individual crates and then sorted both manually and by an optical sorting machine. Here we see Technology at the service of Excellence. Traditional Bordeaux vinification is carried out in 92 temperature-controlled stainless steel vats of varying capacities, thus allowing a separate vinification to respect the character of each plot and soil-type, each terroir. Placing all or part of a given plot into its own vat means we are able to harvest it at optimum ripeness. This level of precision ensures the perfect quality of fruit necessary for the production of exceptional wines.
The total vatting time, established by tasting, varies from 16 to 28 days, depending on the tannic development in the fermenting wines.
The temperature of fermentation never exceeds 28°C to guarantee preservation of the finesse and fruitiness.
The selection of press wine is performed “barrel by barrel“ allowing a wider choice range during the blend tastings.