The harvest is conducted systematically, practicing parcel selection based on the quality and health of the grapes. Vinification is carried out in the traditional manner, with maceration lasting 3 to 4 weeks at controlled temperatures to achieve slow but intense extraction of color and tannins. Pumping over, which involves pumping the juice from the bottom of the vat back to the top, is done regularly to extract as many aromas as possible from the grape seeds and skins.

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Ovoid tanks are then used for malolactic fermentation, resulting in wines that are richer and silkier than when fermentation takes place in stainless steel or clay tanks. A portion of the wine is then aged in oak barrels (both new and old) for 12 to 15 months.

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At Château Mayne Blanc, we are incredibly fortunate to have Morat oak barrels (oak over 350 years old and of great finesse), which impart genuine aromatic complexity to our wine, including smoky notes, vanilla, and coffee.

During the vinification process, the wine, in contact with this extremely delicate wood, gains in purity and softness. Morat oak barrels are very rare and precious, and they also represent one of the most ideal types of barrels for proper vinification.

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The grapes are added to egg-shaped oval tanks for fermentation, resulting in wines that are richer and smoother compared to those fermented in square tanks. The wine is regularly transferred from the bottom of the tanks and pumped again to extract aromatic compounds from the seeds and skins. A portion of the wine (30 to 40%) is then aged in oak barrels (both new and old) for 12 to 15 months.