We are in October with the alcoholic fermentation finished, now begins the process of ageing of the wines.
The maturation is done in wood for 8 to 15 months depending on the "cuvée".
We use different containers volume : wooden tun, half muids (600L), barrels (228L), again depending on the terroir and "cuvee".
In barrels, ageing is on lees with regular stirring.
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