apres inreferencement : Vinification
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Vinification

THE VINIFICATION OF RED WINE

Tasting the grapes, before anything else. It’s a pleasure enjoyed by all ages at the Domaine: the serious-minded do it to rate the maturity and the potential of the harvest, the carefree for the sweetness, the freshness, the taste … everyone does it because it’s really delicious!

HARVESTING

  • Manual or mechanical harvesting, depending on the vine, the wine or the vintage
  • Mechanical harvesting at night for coolness
  • Hand-picking in the daytime for harvesting in a warm atmosphere


    • FIRST STAGE

  • Careful transport of the grapes in trays or small skips
  • De-stemming
  • Crushing by lightly treading on the grapes in the vat

    • SECOND STAGE

    • Fermentation without the addition of industrial yeast
    • Separate vinification of varieties in small concrete vats for some vintages, early blending in the vat for others
    • Soaking for 20 to 40 days depending on the quality of the grapes and the wine required
    • Overpumping (bringing the juice onto the marc) and head plunging (pushing the head of the marc down into the juice every day)
    • Controlling the temperature of fermentation

    TASTING

  • Assess the potential of the must
  • Survey the fermentation closely
  • Determine what work is necessary
  • Observe the juice changing into wine
     

    • PRESSING

  • Draining (extracting the juice at the end of soaking)
  • Separation (taking the marc out of the vat)
  • Pressing the marc with a vertical press

    • MATURATION

  • Ageing of wines of 8 to 30 months in concrete vats or in French casks
  • Natural clarification of the wines until bottling

    • THE HUMAN TOUCH

  • Appreciating with all one’s senses
  • Discovering the aromas of the grape and the fragrance of the region
  • Enjoying the sweetness and the velvet of the tannin
  • Creating the equilibrium and richness of taste

    • VINIFICATION OF WHITE AND ROSE WINE

  • Gentle, slow pressing of the grapes for the white
  • Drainage of the vats for the rosé: “bleeding”
  • Start of natural fermentation with indigenous yeasts
  • Slow vinification at low temperature
  • Ageing in the vat for 5 to 10 months
  • Bottling in the cool of Spring