At Domaine de la Janasse, wine ageing is a rigorous and meticulous process. As soon as fermentations are complete, our wines meet the wood, where we delicately place them between 24 and 72 hours after devatting. This early step marks the beginning of in-depth ageing, where the natural micro-oxygenation provided by the wood reveals its full potential. This subtle oxygen intake is particularly beneficial when the wine is still rich in CO2, preventing any reductive notes during malolactic fermentation. Consequently, our wines rest on their lees, which act as true sources of nutrients and protection. The use of new wood allows for the harmonious and delicate integration of aromas.

We design the ageing process tailored to each grape variety. For instance, Grenache grapes slowly flourish thanks to the gentle oxygenation provided by the large oak casks (foudres). Syrah and Mourvèdre, on the other hand, refine their tannins through the more intense exchange in barrels. We carefully select a few new barrels, both for their origin and their cooper. They bring subtle complexity without ever masking the purity of our wines.

For 12 to 14 months, our wines evolve, cradled by the coolness of our climate-controlled cellars. We enhance them with one or two rackings. The following autumn, we blend the contents of the foudres, demi-muids (600-liter barrels), and barrels. Then, we perform a light fining with egg whites. Winter offers them a final rest in tanks, a slow clarification before the awakening of spring and bottling.