Contrary to other grapes , Cabernet Sauvignon and Merlot are de-stemmed then gently crushed. Each vat is tasted once or twice a day. We prefer the selection of indigenous yeasts which preserves the natural flavour of our grapes.
After several tastings, we decide on the pumping over and/or punching down of the must, which is carried out every day. During fermentation, the must is conveyed into another tank ("délestage"). Free run and pressed wine are always used separately.
Some wines such as "Mas des Vignals", "l"Envol" or "la Bastide aux Oliviers". are matured in stainless steel tanks. Familongue or the Carignan Cuvée". are aged in oak barrels for 12 to 14 months.
For the "Les 3 Naissances" , : selected grapes are fermented and aged in oak barrels. When fermentation is carried out in oak barrels, it develops a better combination between the wood and the must which makes the wine more supple and balanced.
We consider that barrel ageing is an oxidative procedure rather than a way to strengthen the characteristically vanilla flavour of the oak barrel.. Other vats in the winery are stainless steel tanks easy to clean without any impact on the wine. Cleanliness is paramount.
After complete vinification the wines are blended which brings out the fullest expression of our wines.