Maturation of the wine lasts 18 months out of which the wine remains in oak casks for 14 months.
The wine is made two months after the harvest, and then decanted in barrels where it begins to age.
At Château de la Croix, we carry out regular racking every two and half months in order to aerate the wine, and we also employ fining techniques using egg white to extract impurities from new wine (bacteria, tiny pieces of seeds and grape pulp), so that these may not affect the product later on.