Winery and growing of the wines
In 2006 we invested in two essentials tools regarding the quality of the juices and respect of harvest and wines : a cold generator and perictaltic pump.

- The Semillon grapes of "La Chapelle"
- The old Merlots of Mr. Baudet (producing "Les Merlots de Baudet").
- The old vines (Bouchalès, Merlots, Petit Verdot that survived to the Phylloxéra)
- The Cabernet Francs of "La Chapelle"
- Removing of sources of botytris the day before harvesting.
- Thermoregulation after harvest ( between 15 and 18°C) for several days and before the fermentation starts
- Vinification in new oak barrels every year.
- Daily care of density and temperature during fermentation
- Manual sorting of the harvest
- Thermoregulation when needed.
- Pre-fermenting maceration from 2 to 4 days in the vats
- Ageing in French oak barrels depending on the vintage ( 6 to 8 months).
- Manual 'pigeage" of for the respect of the wines.
- Using only the peristaltic pump.
- NO artificial micro-oxygenation.
- Native yeast fermentation (no additional exogenous yeast)
- Low level of sulfites