A thermostat-controlled vathouse, partially equipped with special vats for “punching the cap” (pushing the solid matter, or cap, at the top of the vat back down into the juice), allows us to control each vinification in accordance with the identity of the wine, as 7 or 8 very different styles of wine are produced each year according to their soil, the age of the vines, the plot's exposure, vinification method and maturing option adopted.

With just one grape variety – Cabernet Franc – a wide range of products can be produced, from pleasant wine, perfect for any occasion, to truly great wine that can be kept for many years.

The grapes are destemmed at the last moment before vatting, to ensure that any oxidisation of the musts is limited to a minimum. Conveyor belts transport the grapes to the destemmer, then, after devatting, to a pneumatic press.

Each juice is vinified separately and differentiated according to its characteristics and vintage.