The making of the wines :
Vinification of the Great Red Wines

After being sorted, the grapes are partially or totally separated from the stems and put into small vats where they will macerate for 12 to 20 days according to the year and their origin.

During this time, the alcoholic fermentation will transform the juice into wine and enable the colour to come out of the skin (the Pinot Noir is a grape with white juice which becomes red in contact with the skin).

The must is then pressed, gently, to avoid splitting the pips which would release harsh tannins into the wine, then it is racked to remove the sediment. The wines are then poured into oak casks to be carefully aged for a long period of months.