Traditional vinification for the red wines with temperature control (25 to 28°) and maceration time of about 20 to 30 days, with sometimes an aging in oak barrels. The white wines are obtained by direct pressing with temperature control (from 14 to 18°), as well as maturing on lees and in barrels for certain vintages. The rosé wines are also obtained by direct pressing with temperature control (from 14 to 18°) and a selection of juices for some. At all stages of production, the juices and wines are protected from oxidation with different inerting processes (dry ice, nitrogen...) in order to preserve a maximum of aromatic potential.
