Since 2004 we have gone back to wood aged vinification on the estate.

Some selected grape must is put into barrels straight after pressing to bring about fermentation. Batonnage (stirring the lees) is performed every 10 or 12 days depending on the year and the type of wine desired.

The barrels are decanted in early January one by one to retain the unique style of each cask. The wines are then returned to age for a year, and some of them for even longer.

A large proportion of the fermenting reserve wines is thus aged in wooden barrels.

Around 10% of the barrels in the cellars are renewed every year.