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Jean-Claude Boisset

At the crucial point of harvesting, each parcel is visited one last time prior to picking to ensure optimal maturity. All grapes are sorted manually on a long vibrating sorting table, to make sure that only perfect fruit is retained.

The vats are filled by gravity in order to keep their contents intact. At this point, the first phase of cold pre-fermentation maceration begins at a temperature below 15ºC (59ºF); this is essential if colour and aroma are to express themselves properly. This phase lasts six to seven days.