The end of the alcoholic fermentation marks the creation of a new wine and the initiation of its maturation. Its characteristics begin to change and its character is defined.

The majority of the white wines remain in tanks at low temperature. On the other hand, a large portion of the reds is transferred to the oak barrels, where it will mature on the fine lees (“sur lies”) with periodic stirring (“batonage”).

Maturation in the barrels may last from 12 to 36 months. Apart from the length of the maturation, parameters such as the cooper, the type of barrel, the forest from which the wood for the barrels is sourced from, the toasting level, etc. are all taken into consideration by the winemaker, to allow each wine to better express its personality.