Vinifications here are straightforward and no-nonsense compared to more “modern” estates in Bordeaux, with native yeasts carrying out all fermentations in tank before being racked into a combination of new and used oak barrels where the wines rest for up to 18 months depending on the cuvée. Very little sulfur is added.
Their flagship label, Maison Blanche, is a blend of Merlot and Cabernet Franc from old vines with incredibly low yields. It ages for 18 months in barrel before being bottled with very little sulfur. This is serious and structured without being too heavy and has the stuffing for cellaring.