As for the red Pinot Noir grapes, they are hand sorted then gravity fed to vat (without pumping) to keep grapes intact and undamaged. During the maceration period that follows, all is done to avoid upsetting natural processes too much; this is to preserve all the red fruit aromas typical of this grape variety and all the characteristics of the terroirs that produced it. Thereafter, wines are aged for ten to fifteen months in oak barrels.
All the mechanisms of vinification follow on naturally, with only temperatures regulated. Constant surveillance and great rigour in our handling allow us to achieve in this way wines that are fresh and naturally clear. This is why, most of the time, we allow ourselves to bottle them (also by ourselves) without fining or filtration, still with the objective of preserving their integrity undamaged.