While preserving the ancient charm of the buildings’ exterior, Pierre Jacolin has outfitted the inside of the buildings with the latest in modern wine-making technologies..
All the fermentation, whether white or red, takes place in temperature-controlled stainless steel vats. These vats are equipped with a measuring system controlled by pneumatic cylinder that respects the harvest while providing flexibility in use.
Additionally, a pneumatic adjustable press is used in the production of the white wine – ensuring that only perfectly mature grapes are used.
The red wine is aged in these same vats or in oak casks.