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 VINIFICATION
Complete destemmimg of the grapes , crushing then pumped into the fermentation vats. The different grape varieties are vinified separately in stainless steel tanks and wooden vats.
The vatting lasts 3 to 4 weeks with the temperatures checked regularly throughout the alcoholic fermentation. Then there is the draining of the juice and pressing of the pomace. It is necessary to keep a close eye on the end of the fermentation process in order to produce high quality wines. During the fermentation process we do one pumping over a day along with 5 emptying the vats and refilling them.
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AGEING THE WINES
We do several consecutive rackings in order to clarify the wine. Throughout these operations, the wines are regularly tasted.
The wine is then stored in stainless steel tanks or enamelled vats for several months. Part of the wines are aged in oak barrels and the rest in big oak casks for about a year. |
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