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The technical facilities
Topping up in the barrel hall
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The technical facilities
View above the vineyard from the barrel hall
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The technical facilities
The vat room
Precise vinification and maturing to express the best of the terroir
The winery has been designed with excellence in mind to ensure the best possible working conditions, from receiving the grapes to maturing the wine. The technical team were involved in the project from the outset to ensure that needs are met as fully as possible.
The building is constructed to an environmentally responsible design in order to limit the environmental impacts of vinification and maturing as well as the use of resources.
The roof has solar panels on.
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The vat room has two lines for receiving and sorting the grapes. As a result, grapes from different parcels and potentially of different varieties can be harvested and brought in at the same time, as they reach optimum maturity.
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50 temperature-controlled vats of different sizes allow for more precise parcel selection, or even selection within parcels. They are double-skinned to ensure optimum thermal inertia. Each batch is vinified separately. The vats are gravity-fed, using mobile hoppers to keep the grapes intact.
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After vatting, the wine is matured for 18 months in French oak barrels in conditions of perfectly controlled temperature and humidity.
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Other types of container, such as amphorae and larger barrels, are being tested experimentally.
