The philosophy of Domaine Bousquet is to focus on preserving the grapes high quality characteristics, which is why gentle handling of the fruit is the guiding principle of our winery.
The team working in our cellar is detail oriented, and strives to combine traditional with modern methods in order to produce high quality and modern style wines.
The cellar has a capacity of about 2, 5 million liters of premium wine that include stainless and cements vats, and French and American oak barrels.
Grapes arrive in small boxes to the receiving area, where they are hand-sorted before going to the destemmer. After a gentle destemming, the fruit is then sent to tanks for maceration and then fermentation for 30 days approximately. The fermentation is carried out with selected yeast at a controlled temperature.
A malolactic fermentation follows for the reds.