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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.
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.