Traditional barrel maturation of the white and red wines is the rule. 1/3 of the barrels are replaced every year.
White wines maturation conducted on lees includes regular stirring (bâtonnage). During the nine months maturation and up to the final blending, their evolution is constantly monitored by gustative and analytic sampling, always looking for the aromatic freshness of the wines.
For the twelve months traditional barrel maturation of the red wines, the new barrels are partly used for malolactic fermentation and maturation on lees including stirring. Along the maturation period and up to the final blending, racking will be done as necessary according to the results of gustative and analytic sampling.