As soon as they are harvested, the grapes are carried to the cellar where, after the destemming, they go through different stages of vinification. For fermentation and maceration, we use both conic steel tanks and small tubs. We prefer punching down over pumping over, and selected yeasts over indigenous yeasts. After the racking, our wines follow the process of malolactic fermentation with indigenous lactic bacteria. Maturation, which takes from twelve to twenty-four months depending on the type of the wine, occurs in two stages: the first one takes place in barrels, more specifically in 500 and 700 litre oak barrels (tonneaux) – we personally take care of the selection of the types of wood which can provide gentle toasting; the second one takes place in the bottle.