The winemaking

The cellars contain numerous oak tuns. Wines of Chasselas origin are kept in them from between four and six months, after direct pressing, cold cleaning, yeasting and fermentation between 20 and 24° C.

Their period in wood is so as to enable harmonious development, without betraying the character and purity of the Chasselas, whose sensitivity and fineness cannot cope with pronounced oxydization and woody tastes.

Here, everything is done to stimulate the the fullest expression of the soil in wines of floral and fruity aroma, elegant and with well-balanced finish. 

The red wines are obtained after destalking and fermentation at 28-30° C, frequent stirring and maceration of ten days .Barelled in oak casks, they stay there for six to eight months. They are equally well constructed on the elegance of the aromas and a well structured, vigorous finish.

The winemaking integrates the malo-lactic fermentation for the totality of the wines, whites as well as reds, with the aim of eliminating acid and astringent tastes. 

Assembly of the different growths
takes place before the prefiltrations with the aim of obtaining the most distinguished and harmonious wine possible. The lightest possible filtration is carried out before bottling, which extends between March and September.