Blending, the process of « mixing » grape variety and different plots of land, before ageing allows for a better balance in the wine. Blended wines are put to rest in barrels for between 16 to 18 months, therefore enabling a gentle exchange of air through the wood. This natural oxygenation softens the tannins in the wine and guarantees a successful marriage with the wood flavours of the French oak barrels that we use.
During ageing, some of the wine evaporates, this is the angels’ share, making an air cavity in the barrel, this is why we do the topping up; it means that we add wine to the barrel to avoid oxidation and spoilage.
During the ageing, the floating sediments so-called lees fall down at the bottom of the barrel and they make the fining of the wine possible.
The process of separating lees from the fine wine in order to bring limpidity and to fine it. The lees are then aged separately. Racking is done 2 to 3 times during ageing.
Improving the clarity of the wine thanks to the albumen from the egg which allows sedimentation of fine floating particles towards the bottom of the barrel. Fining is done at the end of ageing. A few days after fining, the wine will be racked and pumped into vats for the final blending before bottling.