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 VINIFICATION
Complete destemming of the grapes, crushing then pumped into the fermentation vats.
The vatting lasts between 3 and 4 weeks with the temperatures controlled regularly throughout the fermentation process. Then we drain the juice and press the pomace. It is necessary to keep a close eye on the end of the fermentation process in order to produce wines of an exceptional quality. During the fermentation we do 1 to 2 pumping overs a day with 3 or 4 emptying and refilling the vats (for red wines only).
AGEING THE WINE
This consists of repetitive rackings to clarify the wine. Throughout these operations, each vat is checked for taste. The wine is then transferred to oak barrels ( old oak for part of the barrels and new oak for the others) where they remain for a minimum of 1 to 2 years. |
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