After the malolactic fermentation, the wines
are racked and their "élevage" continues on the
fine lees that we have preserved.
The wines are aged in oak barrels. The percentage
of new barrels used varies from 20 to 50 %, according to the vintage.
Bottling is carried out after a period of "élevage"
(maturation) which may be from 16 to 22 months.