Fully automated reception area, enabling rigorous fruit selection and high quality, speedy handling of the freshly picked grapes. The information technology, linked into a GPS map of the vineyards, ensures perfect tracability.
Stainless steel tanks, with integrated temperature control and assisted de-vatting.
“Pigeage” robots, respecting longstanding traditions, but ensuring optimal extraction.
Small, concrete tanks, to limit heat transfer and facilitate wine clarification.
Oak tanks, with a capacity of 120 and 150 hl, for traditional ageing.
2000 French oak barrels are used to age wines with full-bodied tannic structure for laying down.
Launched in 2002, the Vineyard Work Book, now computerised, is used to record and monitor the various operations in the vineyard plots; the objective is to ensure optimal fruit quality. The GPS vineyard mapping system was implemented in 2007. Essential for tracing the grapes back to the vineyard, it provides precious information about individual “terroirs”, the work carried out on each plot, and helps monitor the grapes themselves, from arrival at the winery through to the finished wine.