Reception/delivery bay :

The grapes arrive at the winery and are put straight into the hopper, where the weight and degree are measured by the computer. 

 
 


Fouloir erafloir/crushing and de-stemming :

They are then sent into the crushing/de- stemming machine, and after that sent directly to stainless steel vats for the alcoholic fermentation (for the red wine), or the maceration (pelliculaire) for certain whites.

The wines are then transferred to a pneumatic press. We use this kind of press as it’s gentler with the grapes, and protects them against oxidation. 


 

 
It’s then returned to the vats to finish fermenting, and during this stage the lab will analyse the wine every day. 

Once the fermentation is complete, certain wines are sent to oak barrels for maturing over a period of between 6 and 12 months.

The mature wines are then sent to our sister company, Prodiffu, for bottling and labelling.