Harvest
In September and October every year, depending on variety and ripeness, across 25 hectares. We start at dawn because the grapes are cool then and don't oxidise when they arrive in the cellar.
Cooling and processing
Within two hours of picking, the grapes are in the cellar. Cold room at 8 °C, grapes cooled down overnight, processed the next day. This cooling phase is the difference between an aromatic wine and a flat one. It doesn't take much technical effort, just the discipline not to tip warm grapes into the tank.
This cooling stage makes the difference between an aromatic wine and a flat one.
