In the cuvier
When the harvest is brought into the vat-house, it has already been sorted carefully. Any damaged or insufficiently ripe grapes are eliminated. Then there is a second sorting process before they are de-stemmed.
Then comes meticulous plot-by-plot vinification for 20 to 25 days in temperature-controlled concrete vats that allow for individual adjustments. From 2007 onwards, we started using punch-down, or "pigeage" techniques. This involves pushing the cap of solids down into the grape must to extract all the substances from the grapes gently.