There is 260 wine growers who are working for this cellar. They produce 6,5 millions liters every saisons. They have three differents vines. : « chenin », « chardonnay », « mauzac ».

The wines growers collect the grape in boxes of 300kg. For 150kg, they produce aproximately 200 liters. They're doing a first fermentation called « alcoholic fermentation »

during one month aproximately. The grapes are collected by categories of vines. They use the big tanks for assembly ( Blanquette, and crément).

For the composition of Blanquette, they use 90% of Mauzac, 5% of chardonnay, and 5% of street). For the composition of Crément they use 70% de chardonnay, 20% of street and 10% of mauzac. The storage of the wine, is made below the cellar, in tanks or in barrels.

And the fermentation takes place in the floor supérior. To shut well the bottle, they put a little cork, peled « Bidule », after they put a capsule on.

They put bottles in cages. They put overlayed a blanquette during 9 months minimum and the crément during 1 year. One second fermentation doing bubbles in the bottle.

To remove the deposit formed, we have to freeze the end of the bottles to remove the deposit without emptying the bottle. During the fermentation, one bottle pèse 6 kg of pressure.

The blanquette Ancestrale made with 100 % of Mauzac, they do not make fermentation alcoholic for not lose sugar. We keep the must in cold rooms, to not ferment, then, it follows the same route of work and after they put wine in the boxes, and the bubbles formes it's stays at 6°C of alcohol.