The Place - History - Growing Methods - Vinification & Maturing

Vinification & Maturing

The winemaking method used at Bel Air is traditional. Vattting lasts from 5 to 11 days depending on the appellation and terroir.
Each terroir is vinified in low capacity vats in order to obtain homogenous wines that are true to type; they are then assembled taking their individual characteristics and structure into account.

The only concession we have made to progress is the use of temperature control; this technique allows us to retain the distinctive flavours and aromas of each terroir.

The wines are racked and matured slowly in oak. They are bottled according to tradition in the spring, by us-selves, after light filtration.