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From the terrace of Cap Saint George, we oversee the estate’s 19-hectare vineyard. The south-facing vines are planted in perfect alignment, running right up to the stone walls that surround them. The wines are vinified according to the principles that we hold dear: manual harvesting is followed by a transfer into vats using gravity.
The temperature is raised gently, never exceeding 27 degrees Celcius so as to extract a maximum of aromas without going too far. Creativity pushes us to pursue even greater results as the vintages pass, through constant testing and improving.
