Catherine Roque is fermenting in concrete eggs at Mas d'Alezon, and the Cauvys at Domaine Cauvy are moving the same way, while the Vidal-Dumoulin family at Château de La Liquière is known for a gentle, low-intervention approach across some sixty parcel-by-parcel vats.
—
Paul Caputo,
Forbes.com,
27 June 2026
Grapes are fermented in oak vats for about two weeks, and the resulting wine is aged for three years in American and French oak barrels.
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