Wine-making and Maturing
Every care is taken by Jacques RODET (graduate agricultural engineer) to respect nature, maintaining a biological balance from growth to harvesting in particular by thinning out leaves and excess grapes in order to produce a natural wine.
The grapes are picked by hand. Great care is taken with the manual picking over, de-stemming and crushing.
The wine needs a long fermentation and maceration period (3 to 5 weeks) in stainless steel tanks, controlled by an automatic temperature monitoring system, to ensure a rich full-bodied wine.