Blending and ageeing


The blending is made in January by selecting the current year’s wine and then adding some reserve wines from previous years. If the harvest of one year has enough typicity with the sought-after balance, we will decide to elaborate a vintage wine from this exceptionnal year !

Before our wines are taken down to our cellars after their bottling in April, we chose the yeast that will best match our wines to reveal their greatest complexity for the ageing.

Depending on the cuvée, between 4 to 9 years in our underground chalky cellars are necessary for the house wines to reach their full maturity.

After ageing for such a long time in the peace and quiet of underground galleries, the bottles are riddled, by hand, so as to drive down to the bottled neck the deposit from the fermentation process.