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Following harvest, the fruit undergoes 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 fruit from oxidation. This non-alcoholic, aqueous...

Following harvest, the fruit undergoes 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 fruit from oxidation. This non-alcoholic, aqueous...

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...

Manual harvesting and grape selection on a sorting table. Pneumatic press. Cold settling and fermentation with a temperature of around 20°C. Natural yeasts. 50% in regulated stainless steel tanks / 50% in barrels for 9 months(2/3/4year-old barrels – less than 5% of new oak) and 6 months...

Manual harvesting and grape selection on a sorting table. Pneumatic press. Cold settling and fermentation with a temperature of around 20°C. Natural yeasts. 40% in regulated stainless steel tanks / 60% in barrels for 9 months (2/3/4 year-old barrels – less than 5% of new oak) and 6 months...

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...