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 risk means at Domaine des Perdrix: waiting for the optimal maturity, which is reached when the pips crunch under the teeth and have lost all their bitterness.
The grapes are harvested manually, 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.
Wines are bottled when they are on their fruit and flower primary aromas.