Similar to the vinification of white wine, the grapes are carefully selected in the vineyard and once they arrive at the winery they are de-stemmed and carefully crushed.
Subsequently, the grape mash is cold macerated, over a period of 2 weeks in open vats with the juice being pumped over (rémontage) three times daily.
Spontaneous fermentation with natural yeast is predominantly used, as this way the specific character of each single vineyard is maintained. A cool and very slow fermentation, with use of no additives, and a subsequent careful filtration, results in very complex wines that improve over years and even decades.
Our red wines are matured for up to 24 months in new French Barriques before they are bottled unfiltered.