Ageing in new and one-wine oak barrels from 14 to 16 months, in a sole subterranean cellar built in 1990 by the architect Philippe Mazières. It is an aesthetic construction which responds to the wine labour requirements.

During this long ageing period, the topping-up (to fill a barrel with the same wine to compensate for evaporation) will be made every week, the racking (to decant the wine from a barrel to another separating lees or deposit) each trimester and finally the egg-white fining during the springtime, before the bottling. A meticulous selection is made.

The property is followed by the famous wine consultant Stéphane Derenoncourt