Our cellars, opened in North, are located under the Manor.
A constant temperature and a high hygroscopy garantee a perfect evolution of the wines.

After exclusively manual grape harvest, the pressing led by Hervé Le Gallais is carried out in a vertical press in oak.
The "retrousse" is made manually to obtain a better quality of juice.
The bottles will rest in our cellars at least for two years. Then, we proceed to the "moving" on desk in oak.