The success of a very fine red wine depends on when we decide to harvest, and to do that, we taste and check the berries many times. Once they have been sorted, destemmed (or not depending on the potential of the vintage), the grapes are put into tanks, by grape variety and parcel. Then comes a pre-fermentation stage, to extract all the finesse of the tannins. A few days later we taste the must and then decide to start the alcoholic fermentation process. Slowly but surely, we work in the cellar to extract the full quintessence of the grapes. We go on tasting the must every day as it ferments, so we are sure of choosing the best extraction technique. Then the pumping over, re-blending, and devatting methods are chosen. This stage can last between 20 and 30 days, depending on the grapes’ potential. Malolactic fermentation comes next, and for our best cuvées this is carried out in large wooden vats known as foudres. The style of maturation and how long it will last are then decided according to each cuvée’s characteristics, but we do mature all our wines on fine lees.