The winemaking process used remains simple and low interventionist, always with the aim of fully respecting the nature of our terroir. Our wines are aged in vats or oak barrels, depending on the vintage. The reds are destemmed and macerated for 6 to 9 days before pressing and transferring to vats or oak barrels. The whites are pressed directly. The duration of the maturation of the wines is lengthened in order to work the wines in the most qualitative way possible, to develop their finesse and their gastronomic side.