At the vintage time, after the grapes are harvested, different vinification
takes place according to the wine.
  The red wine is fermented from the whole grapes over 10 - 15
days at a
temperature of 27-28 °C to extract fully the colour and concentration of the
grapes. Aged for 8-10 months in vats.
  For the rose, the grapes are partly pressed, and partly macerated
with a short fermentation of 12-24 hours, to extract the ripe level of color. No
malolactic fermentation. Bottled early after the vintage.
 The white wine is pressed immediately but then undergoes a longer fermentation
over 3 or 4 months on the lees, to maximize finesse and flavor. As for the rose,
no malolactic fermentation for keeping freshness and bottling early after the
vintage.
 For Côtes de Provence red Réserve all grapes are
destemmed and Syrah and Grenache
are blended together for the vinification. Fermentation for 12-15 days at
27-28°C and about 30% of the wine is aged in oak barrels for 3 months and in
vats for 10 months. New and 2-years old barrels are used.
 The vin de Pays
Syrah-Cabernet is fermented in vats and is pumped twice a day for 15
days to ensure a good extraction of the color and tannins.
Color of our wines (especially for the rose) may be modified on the screen.
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