Vinification & Maturing


Respect for the terroir means respecting the grapes it yields. They are not crushed; they are all destemmed; and their native yeasts are kept. Morning and evening analyses and daily tasting guide the vinifying process, through light-touch interventions that realise all of the grapes' potential qualities.


After fermentation, the wines are kept in underground cellars where they develop slowly and peacefully: the fresher, more aromatic cuvées in concrete vats; and those with greater structure, the Vincila and the Gigondas, in 600-litre barrels called demi-muids. To ensure total control over our wines, they are bottled at the Domaine with our equipment.