Winemaking and Aging

To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before beginning the alcoholic fermentation, we make a cold pre-fermentation during 4 to 6 days to work on the phenolic component’s extraction. Grapes are previously partially destemmed. Then full maceration lasts for 15 days during which we’ll use pigeages (punching the cap) and/or pumping-over.
Intensity and numbers are lead to the concentration of tannins, perfumes and color.
Alcoholic fermentation is realized with natural yeasts.