The harvest finished, a new stage begins in the winery.

Every day, the vats are carefully monitored to support the winemaking process as best as possible. Temperatures, fermentation and tastings now rhythm the winery’s workday.

Once alcoholic fermentation is complete, it is time for devatting. The grapes are pressed to extract the last of the juice. This is an essential stage:

the appellation’s wine was born.

At the same time, the selected barrels designed for ageing are carefully prepared. Sanding, painting, marking, cleaning, kiln-drying, washing, waxing and repairing the hoops are carried out where necessary. Every effort is made to receive the wine in the best possible conditions.

From mid-September, the wine is transferred to barrels. The 2026 vintage is then transferred to barrels to begin its slow ageing process, which will last for approximately 18 months. Time will guide the wine as it develops, revealing its full richness and complexity gradually.

Once the vinification process is complete, the winery and equipment are cleaned, maintained and organized.

Taking advantage of the particularly mild weather this September, work has also restarted in the vineyards. Holes are being prepared to receive future grafts, in order to continue the renewal of the vineyard.

On 21 September, a prospecting survey is also being conducted in the plots to monitor for the presence of flavescence dorée, an essential part of maintaining the vineyard’s health.