We wait about a year before bottling in order to give the processes of stabilisation and natural clarifying time to work their way through.
Longer maturing takes place in 600-litre barrels, in big oak tuns or in concrete vats. Our casks are supplied by coopers whose respect for the wines ensures they use only fine-grained oak that has been open-air dried for two to three years. For us, barrel-ageing should aim to highlight a wine’s character and not mask it.
If oxidative maturing takes place subsequently, the result is a domination of the features due to vinification by the profile acquired in maturing. Here, having the big wooden tuns and venerable barrels to use truly forms a part of our family’s heritage.