Must ferments during 8 to 10 days in our thermo regulated stainless steel tanks. This allows us to keep the optimal temperature (about 20°C). During the fermentation sugar contained in the must transforms into alcohol, and the must becomes wine.

Our winemaker racks, filters and oxygenates wine to clear it. Then, base wine will be aged in stainless steel tanks or, for some of our premium cuvees, in oak barrels.