Since its infancy in 2002, our technique has developed strongly, has been assimilated into production protocols, and has been simplified to become a technical reference. Vinification Intégrale® today is a strong brand and a proven technique.

The method gives wines which are rounder, have more volume, more fat, more complexity, are more precise aromatically, and have a silkier finish.

In addition to the more rapid integration of oak into the young wine, this small vessel method of fermenting gives a more gentle extraction with the quasi-permanent immersion of the marc.

This infusion is directly linked to the shape of the barrel and may only be obtained in the case of a barrel placed horizontally. Finally, the rotation of the barrel during fermentation allows continual suspension of the lees, giving fat and silky tannins to the wine.