We still keep the traditional wine-making methods, like long time cuvaison, stem-removing, skin-breaking, periodic delestage and remontage, adding yeast and sulphur dioxide if necessary. And all these are done by the newest techniques.
The duration of alcoholic fermentation and malolactic fermentation is 25 to 30 days. Ageing is mostly carried out in the cement vessels, and some part in the oak barrels, during which the wine racking is done regularly with aeration and filtration. After at least two years of ageing, the red wine can only be bottled.
The total capacity of the cellar on the ground and under is 5000hl.