February is the time for blending – that magical, decisive moment when the die is cast.

It is now the task of the tasting committee, guided by the chef de cave, to draw distinctions between a wide variety of aromas and tastes. More than 60 different wines are available for blending, including this year’s wines, reserve wines, oak-aged wines and many more.

The aim is to create a cuvee rooted in harmony and elegance – a symphonic blend of aromas and flavours.