We are listening carefully to the advice of our oenologist Nicolas Jamin, following the tasting of all our batches, both white and red

Some are nearing the end of fermentation and require special attention, while on others we will step up pump-overs and lees stirring to gain greater complexity and help the yeasts finish their work. Managing reduction or oxygenation is a balancing act, with different decisions at every stage. In any case, we are delighted with our batches, notably with some very interesting Sauvignons and a batch of Malbec full of charm and complexity.