Tradition and modern tools, hand in hand.

The savoir-faire passed on by previous generations has been enhanced by modern technology: temperature-controlled vats (some of them with cap-punching tools), a destemmer, a pneumatic press, and so on.
This vinification process emphasizes the core qualities of the terroir and the various grape varieties.
We ferment our grapes the traditional way, at length (15-31 days), use indigenous yeast (no additives) and control our vinification temperatures constantly, in order to extract good, supple tannins and a deep colour.
The white wines are vinified at a lower controlled temperature (20°C) to conserve the natural aromas of the grapes and soil (flowers, fruit and minerals).

In 2004 we created a new vat room for vinification in wood, with small truncated oak vats, to further upgrade the way wine is made at Beaurenard

Fermentation in oak vats allows effective cap-punching and moderate oxygenation, as well as rounding and polymerising the tannins and imparting greater richness and mellowness to the wines.

From start to finish, tasting is the cornerstone of ageing...

Once vinified, the wine is put in oak barrels for a period of malolactic fermentation. This is the first stage of ageing, which continues on fine lees in oak fûts (228 litres) and foudres (30hl) and truncated oak vats (80hl) for 9-18 months. Ageing helps to clarify the wines and helps their structure to develop.

Each movement must be performed with timely precision, as we have been taught by previous generations. Topping-up, racking, fining (as necessary), regular tastings using the pipette, and the meticulous work done on the barrels all contribute to making the very most of our wines.
All of these minor details ultimately make a big difference.