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...
2015 Champagne Pol Roger Blanc de Blancs Vintage
The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with...
2015 Champagne Pol Roger Rose Vintage
The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with...
2019 Fattoria dei Barbi Morellino di Scansano DOCG
Manual harvest occurs at the end of September followed by a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO2¶blanket) to protect the must from oxidation. This...