The five type of wines are vinified separately from their respective dates of maturity. The wine making begins with a pellicular maceration from a few hours for the ones (Cinsault and Grenache) or from a bleeding for the others (Carigan, Syrah and Cabernet Sauvignon). After this phase of maceration which makes it possible to extract in smoothness the best organoleptic potential from the grape, the juices are cleansed at low controlled temperature. The wines are then assembled according to their gustatory characters.
The breeding:
The setting in bottles takes place at the end of the winter in order to as well as possible preserve qualities of freshness and fruit of the year.
