top_gauche droit

The grapes are delicately pressed with a pneumatic press as soon as they arrive in the fermenting room.

Musts are clarified for 24 hours before being put into barrels for alcoholic fermentation which is done without addition of yeast and at low temperature, maximum 20 °C (68 °F).

The barrels are stirred with a baton several times a week, until the end of fermentation

domaine precedant page droit1
gauche1 presentation viticulture vinification elevage vins distribution nouvelles bas_droit