Created from the renovation of a disused estate shed, the winery was designed to retain the original structure as far as possible, while ensuring optimised efficiency in the winemaking. It consists of four rooms: the first is used for fermentation, the second and third for maturing and storing the wine, while the last one serves as the reception area.
Fermentation takes place in temperature-controlled steel tanks and, depending on the type of grape involved, may last from 7 to 20 days. Malolactic fermentation, which gives greater mellowness and roundness to the wine, occurs naturally at the end of the fermentation or in spring, as the temperature rises. Wine is then kept in steel tanks, or is transferred to oak barrels for maturing.