We were among the first to practice the carbonic maceration(whole grapes) and barrel aging. For us, innovation means looking forward, with thermo-regulated stainless steel vats with a capacity of 150 hl and look back, with our traditional cement vats with a capacity of 200 hl whose thermal inertia is legendary. More than the equipment itself, it is the way we use it that is important. For example, every possible operation is carried out by gravity; in fact, we have designed our cellars to incorporate this advantage. Our wines are not technological wines: our equipment helps us express our terroir, our grape varieties, our judiciously managed vineyard, and what nature has given us. When asked how it tastes in the glass, Bruno, usually talkative, is speechless: "It's this indescribable bouquet that makes our wines unique."Rosé de saignée. The grapes are harvested partly by hand and partly by machine. After a 24-hour natural settling process, alcoholic fermentation takes place at 18° for 35 days. Malolactic fermentation is, of course, blocked, and the wine rests for 1 month before being bottled, thus preserving all the freshness and intensity of the aromas.