After one year's work, the date of the harvest must be decided with the utmost care.
After checking the grapes' maturity, the grapes are picked both by hand and by machines.

WINE-MAKING OF THE WHITES
Separate vinification of the various vintages
Stripping of the grapes, maceration for some of them
Juice selection at controlled temperatures
Fermentation in barrels or vats
Assemblage (blending) for certain products
Stabilisation through cold temperatures and collage (clarifying or fining)

WINE-MAKING OF THE REDS
Separate vinification of the various vintages
Stripping of the grapes, maceration, 15 to 21-day fermentation
in vats
Drawing off the free run wine
Recovering the dregs and obtaining the press wine
Stabilisation through cold temperatures

MATURING IN BARRELS
The purpose of using oak barrels for maturing is to enable the wine to reach maximum capacity to age well once bottled and to improve its organoleptic characteristics.