In the cellar, our philosophy is to extract as much as possible at the beginning of the alcoholic fermentation, in order to extract the best fruit tannins we can. At the end of this fermentation, we practice smooth extractions, practicing pumping-overs. At this step of the vinification, we taste everyday and we will stop extracting as soon as we estimate having enough structure and balance to create Chateau Robin.

Above all, we believe there are no rules that are unbreakable. Our wine-making is guided by the fruit of our territory, where we try to extract from it, the finest wine of consistent quality year after year.