Our cellars are equipped with state-of-the-art technology. All our grapes are harvested very selectively and by hand only. The harvested grapes are then processed as gently and quickly as possible. After being gently squeezed, the juice is cooled in stainless steel tanks and carefully monitored while it ferments. Typically white wines are fermented in a controlled and cool environment (between 17 and 20° Celsius).
Our fruity red wines mature in large wooden barrels and used barriques to aid their aging (by supplying oxigen). Our meaty red wines age in small French oak barrels with a volume of 300 litres each.
By making use of the various levels of the cellar, we can largely avoid having to pump the wine so it can develop gently. An important factor in producing high-quality wines is the practice of allowing them to mature slowly. Bottling is done relatively late and depends on the maturation process of the wine.
