The vinification is done in the domaine winery which was completly fited out in 1999.
The equipment remains very traditionnal . Actually it does not seem to me a priority to invest in new technologies, but rather to concentrate on producing quality grapes.

The wine is not made in barrels but in tanks for the whites, in which each lot is keep separatly, in order to preserve the aromas of the grape-varieties and the diferent soils.

Finally, and for the same reason to caracterize the product of the different soils, no yeast is bought. The fermentations are carried out with the yeats present naturally in each lot.

The fermentation periods vary and can last as long as 8 to 11 months.