Red wines

Our red wines are fermented using traditional maceration in closed fermentation vats. When fermentation is complete and the mash has been pressed, the young wines are stored for roughly 12 months in 225-liter barriques. Thereafter they are allowed to age in the bottle for another year before being released for sale. The use of a hydraulic basket press developed for Champagne production encourages wines that are very soft from the start, with significantly fewer hard tannins.