TECHNOLOGY
    The grape harvest is hand picked, then vinified in thermoregulated stainless tanks respecting both modern techniques and traditions.
    The best wine (Graves de Vayres) is kept at least 3 years in oak barrels.
    The wine is then bottled and left to mature under the best conditions in our cellars to ensure the finest pleasure.

The MICRO-OXYGENATION
    The Micro-oxygenation technique was developed in collaboration with a wine grower of the Madiran area, the Chamber of Agriculture of the Gironde and the INRA, and made its appearance five years ago in our wine cellars.
    Prohibited until 1998, it is thanks to an exemption of the official institutions that we could take advantage of this technology four years before the rest of the profession.
This advance gives us the invaluable advantage of experience in the use of this technique.

The CONCEPT
    It was born from an observation of the phenomena which leads to the improvement of wines raised in barrels.
    As you certainly know, two great exchanges occur inside a barrel. An aromatic exchange between the roasted oak of the barrel and the wine on the one hand, and a negligible exchange of oxygen entering the interior and the outside of the barrel on the other hand. What one calls: soft oxidation.
    It is this last phenomenon which interests us.
We have tried to reproduce it in a tank of 560 hectolitres with wines which had never passed through a barrel (like our Bordeaux Supérieur) in order to benefit from the operation.

The TECHNIQUE
    Firstly, we calculated the quantity of oxygen combined in a barrel in order to adapt it to the volume of a tank.
    The system used is the same as the one used for aeration of aquariums.
    Pure oxygen is released automatically at regular intervals (modified according to need) by the means of a microspore ceramic diffuse.

The FLASH-DÉTENTE
    This technology is more recent.
    Developed since 1997 in collaboration with an engineering office, our Flash-relaxation system has been using the existing principle of a low concentration of pressure (usually found in the most prestigious Châteaux), married to the one of shock pressure. This system which required an investment of more than six thousands Euros (6 000) takes part in the increasing quality of our wines.
    The Flash-détente system helps us treat the vintage in order to improve the quality of wine making and its techniques as explained below:
    Once picked and sorted, the grapes are heated to a temperature ranging between 40 and 65° depending on the condition of the grapes and the result we want to obtain.
    These heated grapes then undergo a shock of pressure from the atmospheric one to a quasi vacuum. This operation bursts the cells of the film of the grape and extracts some inaccessible components that are not extracted by the traditional process.
    Finally the treated vintage is cooled at a temperature ranging between 20 and 30 ° and is processed by the traditional technique.

ADVANTAGES
    This tool, the size of a semi-trailer, is adapted perfectly to the dimensions of our vineyard, which helps us obtain the following benefits:
    - better concentration of wine.
    -more important and complex aromatic extraction.
    - less risk of drift in the volatile acidity.
    - a cleaning of the damaged grape harvest by the elimination of laccase (rot enzyme).
    In conclusion, this technology brings us two considerable advances: the production of very high-class wines on the one hand, and the reduction of risks related to difficult years, on the other hand.