The vineyard


The vinification is masterfully directed by Pascal DOURTHE.

The stainless-steel vats are entirely thermoregulated in order to employ a particular method that Philippe DOURTHE perfected in 1982.

This consists of maintaining a relatively low temperature during the first days, to extract the quintessence of the fruit aromas, and then allowing the temperature to rise at the end of fermentation to extract very fine tannins and colour.


Malolactic fermentation immediately follows alcoholic fermentation.