The vinification is the art of converting the grapes into wine. It is a long and delicate process, however fully mastered thanks to the oenological knowledge and the prowess of the winegrower whose style is imprinted in his wines.

Once the grapes are matured to perfection, they are hand-picked and put into vats or barrels with the greatest care, as to not damage the grapes which must stay intact. It is crucial for the vinification process to keep the grapes undamaged as our wines are made from carbonic maceration, i.e. the fermentation arises within the berries, not from a mix of juice and berries, to obtain an altogether rich and fruity wine.

The harvest will macerate from 8 to 50 days depending on the vintage. During this maceration and fermentation period, the grapes are monitored with oenological analysis but mostly through our senses: taste, olfactory and visual.

monitored with oenological analysis but mostly through our senses: taste, olfactory and visual.

Particularly attached to our traditions and know-how, here at the Domaine Bodillard, we favour a 100% natural vinification process.

Lastly comes pressing and maturing. The maturing process is done in vats or barrels. Our barrels are solely made of French oak and we do not use new barrel which ensure the uniqueness and nature of our wines. The wood maturing brings in fullness and balance to the wine.

To ensure the quality of our wines, the whole process, from vinification to distribution, is done in-house, there is no third-party intervention. The Domaine is fully autonomous to ensure optimal traceability.