The grape harvest is carried out preferably in the morning (at low temperature). Upon arrival at the winery, the berries, once de-stemmed, are funneled into the concrete vat for the alcoholic fermentation (25°C) for around 5 to 6 days followed by a hot maceration for 2 to 3 weeks. The wine is then drawn off to permit the malo-lactic fermentation to take place. The cap of skins is then pressed and the press wine, after tasting, is blended with the other free-run wine. After a resting period, the wine is prepared (using tangential filtration) for conditioning.

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