Wines Grown on the estate's grassy plots, the Folle Blanche, Colombard and Ugni Blanc grapes are pressed the same day they are picked. We keep only the free-run juice and the first pressing. The musts are then cooled down to between 5° and 8°C for a week (cold storing) before the start of fermentation. To preserve the aromas, the temperature is maintained at 13° to 15°C throughout the fermentation period, which lasts from 18 to 21 days. The wines are then matured on fine lees until bottling.