The must obtained from the juice, skins and pips, macerates at a low temperature for a few days in order to extract fruit flavour, tannins, aromas and colour. Once this maceration period is finished, within an average of four to six days the alcoholic fermentation begins in temperature-controlled, stainless steel vats. This process lasts around ten days. After two to three weeks more of contact with the skins, the wine is run off, and the skins are taken out to be pressed. The wine obtained from pressing, known as the press wine, is aged in barrel separately from the free-run wine. Finally, the second fermentation, also known as the malo-lactic fermentation, begins. At this stage, the grape varieties (Merlot and Cabernet Sauvignon) are still separate. This process enables the malic acids present in the wine to be transformed into lactic acids, thanks to the wine’s natural lactic bacteria. Once all these stages have been completed, it is time to rack the wine to separate the clear wine from the lees. The different vats representing each plot on the estate are tasted and evaluated throughout the vinification process, so as to gain a rough idea of which lots will go into the Grand Vin and the Second Wine. The final decision is made a few months later.
See the ageing process for the wines.