Partly buried, the vinification cellar houses 33 temperatures controlled stainless steel tanks (5000hl in total).
An extended period of fermentation gives the “vin de garde” a greater intensity, thanks to the extraction and balance of the polyphenols (It is in the polyphenols we find the elements of the red wine which are good for your health.)

The old, vaulted cellar offers the ideal temperature to age the wines in barriques, foudres, and demi muids.
The slow and continuous penetration of oxygen through the wood, creates and encourages the subtle process of oxidation/reduction of the wine, softening the natural tannins.