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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 the weather.

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