After hand-harvesting our grapes are vinified according to their varietal: White wine grapes are gently pressed, the juice is fermented in steel or wooden vats at a temperature of 18 – 20* C and it then rests on its fine or gross lees for several months; stemmed red grapes are conveyed into a mash fermentation tank where they macerate on the skin for around 3 weeks.  After the alcoholic fermentation stage, the wine begins the malolactic fermentation phase in barriques for 12 months. The select wines age for one to two years in the cellar before they are released for sale.