From Grapes to Wine

Once harvested at perfect ripeness, the bunches are brought to the cellar, where they undergo a second rigorous sorting. This essential step allows us to keep only the healthiest and highest-quality grapes, the guarantee of a faithful expression of our terroir.

Each bunch is observed carefully so that any berry that does not meet our standards can be removed. Pressing then follows, carried out gently to extract the juice while preserving the aromatic finesse of the grapes. The musts are then settled, a natural clarification process that separates the clear juice from the lees and prepares the way for a controlled, harmonious fermentation.

Daily monitoring in the cellar

From that point on, work in the vat room becomes a daily rhythm. Each tank is monitored closely: precise temperature checks, observation of fermentation and regular tastings. Nothing is left to chance. This meticulous work guides the wine through its transformation while respecting the natural pace of the yeasts and the identity of each parcel.

For red wines, malolactic fermentation begins naturally, bringing softness, roundness and balance. It refines the structure of the wines and contributes to their final harmony while revealing beautiful depth.

The first promises

The first juices already reveal their promise: balanced wines with marked aromatic intensity, carried by precise acidity and elegant structure. Wines that already express the character of the vintage and the soul of our terroir, true to the spirit of Bandol.