Combination of modern techniques with traditional methods
We work in a spacious and well-organised area with our two cellars (for red and white wines) fitted out with stainless steel vats.
In our red wine cellar, we have invested in four wine store vats which have been specifically designed in order for us to make wine using the technique of ‘pigeage’ (the Burgundian fermentation method). This technique enables the production of powerful wines which are also well-rounded.
Our white wines, which are matured in oak barrels, are stacked using the ‘OXOline’ system. This wine-making technique means the wines are aged in 300 litre Burgundian barrels and the lees can be kept suspended as the system uses rollers to rotate the barrels.
The cellar is fitted out with the latest pneumatic press which has a capacity of 80 hectolitres. This equipment handles the grapes with care and respect and the quality of the juice is therefore preserved.
In 1999, we had two additional cellars built. These give us the space for storing our wines and there is also space for a bottling facility, which enables us to fulfil your orders quickly.