Wine production

For the white wines, the grapes are immediately gently crushed in a pneumatic press. After the musts have settled (“débourbage”) the juice is left to ferment either in a temperature-controlled vat at 15-16° (cuvée “Terre d’Ocres”) or in wood barrels (cuvée “Hautes Pierres”).

As for the red wines, the grapes are stemmed and gently crushed. The musts are fermented in stainless steel tanks for a few days with the skins. Free-run juice and pressed juice are maintained separately (Hautes Pierres) or blended (Terre d’Ocres).

For our Rosé wine, grapes are immediately gently crushed in a pneumatic press. After the musts have settled (“débourbage”), the juice is set to ferment in a temperature-controlled vat at 15-16°. Following 3 months of maturing on the lees in tanks, the wine is then clarified, bottled and then cellared for 3 months before release.