"Take the time to work with care... " this is Denis’s motto during the picking and the vinification of the grapes.
Only the grape itself can influence the date of the harvest. Selected and sorting the freshly picked grapes macerated for several days at a low temperature to preserve the fruit and the colour.
The traditional fermentation, requires daily racking at the beginning of the maceration and several draining of the juice.
The macerations are different according to the type of wine:
- Short (between 10 and 12 days) at a low temperature to obtain a tasty lively wine.
- Long (between 20 and 25 days) to obtain more full bodied wines to find the structure and aromatic complexity.
According to Denis "the grape and the wine of the Villatade need to be able to breathe. He regularly creates air passages to free the aromas and bring finesse to the tannins”.

The wine is then matured in vats or barrels depending on the variety and the type of land. "With previously used barrels, I am only looking for micro oxygenation to give smoothness to the tannins."

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