The team shows the highest rigour and brings an extreme attention for details, to the vines, the vinification and the ageing of the wines.
We know what taking risks means at Domaine de la Ferté, waiting for the optimal maturity, which is reached when the pips crunch under the teeth and have lost all their bitterness.
The grapes are hand harvested, then sorted out before going in vats, in order to eliminate the unmature and damaged ones. Vatting is long and divided into three steps: pre-fermenting maceration, maceration, post-fermenting maceration.
The wines are then aged mostly in oak barrels (around 18 months), of wich a quarter is changed every year.
The wines are bottled when they are on their fruit and flower primary aromas.