The wine making

It is carried out in thermo-regulated vats, which allows us to work in good conditions.

We have several very important parameters to personalize our wines:

• The vintage effect: each wine is vinified differently.
• The duration of vatting
• The fermentation temperatures which allow to extract and fix the tannins.
• The pumping over which is beneficial for the aromas, the color and the structure of the wine.

And finally,

• The maturity of the grapes varies considerably from year to year. It is essential to take this into account so as not to extract too much tannin with vegetal organoleptic characteristics.

Max Cognard takes care of the roughing filtration in December on white earth (with a small flow and a low pressure) as well as for the rosé.

Maturing

First of all, in stainless steel tanks for the Estelle cuvée in order to respect the terroirs and the Cabernet Franc grape variety. However, the cuvées " Les Malgagnes ", " Caudalies " and " Les Tuffes " are much more tannic, they deserve a partial maturation in barrels for certain vintages or even total.