The Haut-Macô wine cellars.
A fermenting room with 16 vinification vats, equipped with a self-regulating temperature system, provides optimum conditions for developing the wines.
Additionally there are 18 concrete vats, chiefly used for ageing the wines.
During vinification, the process is adapted according to the plots harvested. So each vat is vinified independently from the others, on a programme that is reviewed each day all through its fermentation. With frequent pumping-over ("remontage"), maceration periods can be between 10 and 25 days , depending on the potential of the grapes.
The wine storage cellar combines pleasing aesthetics with functionality. The blending is carried out progressively as the wines mature in the vats and in French oak barrels over a period of 18 months or more. Bottling is done at the Château.
The bottled and labelled wines are then stored in our ageing cellar before consumption.
So the entire production process, from planting to labelling, is done in-house by us.