François Michaut, who celebrates this year his 38th year of wine making, has continually changed the wine production methods to embrace technology and equipment improvements and using modern analysis provided by wine institutes whilst still respecting the tradition passed down from generation to generation.

Fermentation is precedeed through maceration at low temperature with biological enzymes which allow, before the yeasts work's, a deep extraction of all the raisins components and its colour insuring the wine unequalled depth and body. As the yeast start working on a cold harvest, they produce a high level of glycerol, an important factor of the "gras" in the wine. For better and smooth aging, the end of the fermentation is achieved without heating.

This method is implemented through highly efficient tools : automatic rotative stainless steel vats, central cooling units, etc ... and under the control of regular analysis done by the oenologist SGS Oenologie to ensure accuracy and consistency during the fermentation process.

All our wines are matured for 18 months, in oak casks which are renewed on a regular basis, year after year in order to keep the same proportion of new barrels. Oak contributes vanilla and wood tanin flavours. The crucial decision of when to bottle the wine is reached through regular attention and tasting directly from the casks.