The grapes are partially destemmed before being
put into open wood vats. The crushing of the bunches helps to improve
the texture of the cap, which forms over the fermenting wine, and
to prolong the time of fermentation.
If necessary, the vintage is cooled and alcoholic
fermentation starts slowly and uses indigenous yeasts exclusively.
The temperature does not exceed 32 to 34 °C
(89.6 to 93.2 °F). According to the intensity of the alcoholic
fermentation, punching will take place from two to eight times per
day. According to the wine, the time of "cuvaison" (fermentation)
takes from 14 to 21 days.
The wines are then put into oak barrels and transferred
to the cellar. Malolactic fermentation takes place generally in
the spring when the cellars are heated gently by the warming of