The whites and rosés undergo a low temperature maceration, a light settling and slow fermentation in order to extract as much of the aromas as possible, while taking care to preserve the wine’s fresh, fruity character though very delicate work carried out in an oxygen-free environment.
The reds show great finesse, the main feature of clay-limestone soil. They are unctuous, meaty wines with a bit of bite, thanks to their lovely, ripe tannins. Our gentle extraction techniques respect the integrity and quality of the fruit as much as possible. We work with vigilance and precision to preserve the freshness achieved through the hard work carried out in the vineyards. The result is wines with depth, a very particular texture and a rare tactile sensation.