Pressing: Slow and qualitative close to the vineyards, separation of juices

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Settling: Static clarification of juices Alcoholic

 

Fermentation: 100% thermo-regulated stainless steel vats, use of selected yeasts

 

Malolactic fermentation: Largely predominant, this is decided on a case by case basis by the Chief Winemaker

 

Reserve wines: Collection of more than 150 wines aged on fine lees, cru by cru

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Sustainable oenology: Limited use of œnological treatments (including sulfites)