Tradition... and earned recognition..

The same attentive care and observance of time-proven methods is utilized in making both ''colours'' of wine.

Red grapes are de-stemmed and fermented in open vats. White grapes are gently pressed and then fermented in stainless-steel vats or oak barrels.

The ageing process continues in wood for twelve to eighteen months before being bottled in the cellars at the Domaine.