The production area includes a vinification cellar, a cellar for storing bottles of previous vintages and two barrel cellars to age red wines. The main cellar was designed so that the wine can be elaborated by gravity, avoiding any pumping of grape musts. This technique prevents any off-flavours resulting from excessive manipulation of stalks.  

The hand-picked grapes reach the cellar in small trays. They are weighed, analysed and then released by gravity into the maceration tanks or directly into presses after possible crushing and de-stemming .
The fermentation temperatures are strictly controlled in tanks and the wine cellars are fully air-conditioned. Both barrel cellars are situated in ancient vaults and remain at a constant cool temperature in summer as in winter. All wines are bottled at the Château on our bottling line