Using two pneumatic presses, this operation is performed in the harvest reception room. A recent investment in a second press has improved response and precision during harvesting. Press cycles are long and progressive, in order to optimally extract the complex aromas contained in the grapes. The juice is run by gravity to a subterranean vat.
Once the grapes are pressed, a light juice-settling operation is carried out. Temperatures and must turbidity are controlled to isolate the coarsest deposits from the pressed juice.
In the fermentation warehouse the musts are then funneled into new or one-harvest-old barrels. Based on richness of the musts, the proportion of new wood varies. This operation may last between 10 and 15 days.
Once the desired balances have been attained, the wines are cooled for several hours at 4 °C. Any fermentation is then stopped and the coarsest deposits go to the bottom. The wines are racked, SO2 added and then they are put in the maturing warehouse.