250 m of underground cellars

After fermentation and clarification, the careful blending of the different crus and grape varieties give us the various cuvées in our range.
From March onwards, the wine is bottled on the production line, where a liqueur is added and it will provoke the “prise de mousse” (second fermentation in the bottle).
Depending on the cuvée, from 2 to 8 years in our underground cellars in Bisseuil are necessary for the house wines to reach their full maturity.