Ageing in barrels allows for the constant exchange between the wine and the air thanks to the porous nature of the wood. This results in a slow oxidation which ages the wine, diminishes astringency and stabilizes the colour. Substances resulting from wood particles breaking down impart the wine with vanilla notes thereby enriching it.

Barrel ageing also encourages the development of sediment from the largest particles, ultimately facilitating racking. Malolactic fermentation takes place over the 15 to 18 month period of barrel ageing. The first racking takes place once malolactic fermentation is complete. This fermentation lowers the wine’s natural acidity and modifies the aromas. Since 1999, we no long fine or filter our wines. In order for this to be successful, the grapes must be perfectly ripe, free of rot and suspended pectin. Finally, the wines are bottled after 15-18 months of barrel ageing.