Natural process that accentuates the fruit and resonates the vintage year
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To get and select the best fruits at the harvest, it is necessary to work diligently throughout the year. |
The wine making process is about fulfilling the promise of the fruit by letting the grapes bring out their aromas. |
Maceration and fermentation
Peel maceration at low temperatures extracts maximum aromas and lasts between two to four days, depending upon the wine we aim to produce.
Fermentation takes place with the aid of the natural grape yeast and under strict control of temperature, to preserve the aromas, attain maximum colour extraction and optimal tannins.
During the fermentation stage, which lasts 10 -20 days (depending upon the type of wine), regular racking (remontage) ensures the gradual and consistent extraction of aromas and structure.
Aging and conservation
Ageing takes place in stainless still containers during 10 months on fine lees. During this period, the wine goes through aerations and clarifications by racking, adjusted to the Cuvée Tradition ou Prestige. To naturally facilitate tartaric stabilisation, the wines are maintained at negative temperature for several days in winter.
