The cellar has a mix of concrete, wooden and steel tanks between 50 and 100 hectolitres. This selection of tanks is necessary to allow for the different phases of the fermentation of the grapes to proceed optimally.

The three grapes varieties and the harvest of the different parcels are kept separately. After the fermentation the wine is matured in oak barrels for minimum 14-16 months.
We have been using the vinification integrale now for few years. In this method, the wine is not only matured but also vinified in barrels.  Only the best grapes in the best vintages are used, and this makes the wine finer and more harmonious.