1910 bottles made. For the winemaking process, we use stainless steel tanks and oak barrels. 100% destemmed. Cold maceration (5°C) is done for about 3-5 days to extract flavor and color. During that time, we do some remontage(pump over) to keep a good contact between solid and liquid parts. After 5 days, the tanks are heated up to 25-30°C for over 10 days. The wood for the oak barrels come primarily from forests of Chatillonais and Fontainebleau. The wine is aged for an average of 15 months in 30% new barrels.
