2017 Château Mont-Redon Châteauneuf du Pape Rouge Le Plateau de Mont-Redon
The grapes are harvested manually and sorted in the vineyard, de-stemmed then sorted a second time on an optical sorting table. After a cold maceration of 2 to 3 days, skin contact lasts for 15 to 20 days during which extraction is performed, mosdy by punching down. following the malolactic...
2022 Château Mont-Redon Lirac Blanc
Direct pressing in pneumatic presses. Natural cold settling (10-12°C) and light fining. Vinification at constant low temperature of 14° to 16°C. Duration of fermentation: three weeks minimum. Approximately one third of the must is fermented in Burgundian barrels (new and of one year old) and...
2021 Château Mont-Redon Châteauneuf du Pape Rouge
Following complete de-stemming, extraction is done by punching-down for fifteen to twenty days of skin contact for optimal extraction of tannins and color. Once the malolactic fermentations are completed in vats, a second selection is performed. Batches which do not meet our criteria are sold in...
2019 Fattoria dei Barbi Brunello di Montalcino DOCG
Manual harvest occurs at the end of September, followed by a pre-fermentation cold maceration (“cold-soak”), which involves cooling the grapes to a temperature of 3°-5°C (37–41°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic,...
2018 Fattoria dei Barbi Brunello di Montalcino DOCG
Manual harvest occurs at the end of September, followed by a pre-fermentation cold maceration (“cold-soak”), which involves cooling the grapes to a temperature of 3°-5°C (37–41°F) in an anaerobic environment (under a CO2 blanket) to protect the must from oxidation. This non-alcoholic,...
NV Champagne Pol Roger Brut Reserve NV White Foil Gift Box
Once harvested, the grapes are immediately and delicately pressed. The must undergoes a first débourbage (settling) at the press house and a second in our winery, à froid (at 6°C) over a 24 hour period. The alcoholic fermentation takes place at a low temperature (18°C) in...
2022 Maison Pascal Jolivet Sancerre Le Grand Chemarin
Manual harvest, 40-year-old vines, eastern slopes. Each grape is sorted upon receipt of the harvest, we work by gravity in order to respect the natural circuit of winemaking. We do a light press and keep only the free-run juices and heart of the press. Natural vinification in...