The cellar is the place where, once picked, the grapes will be transformed.

That is the high point of a year of hard work: a very stressful time indeed during which the wine maker has to face a variety of situation from one year to another.

All our grapes are both picked and sorted out manually. After the harvest, the grapes are sorted out and fully stemmed prior to the maturation process in temperature regulated concrete tanks.

We work on our wines on a daily basis, by means of treading, pumping and even shredding some years. A pneumatic press enables us to extract the juice during the decanting process.

Albin prefers using concrete tanks than wood barrels than he’ll favor barrels and half muid barrels so as to obtain subtle woody notes.