Product Description:

"Harvest reception: Double reception of harvest and weighing of the crops. Plot selection in the tank (grape variety, terroir, age,...). Tanks: 40% wood; 60% cement (thermo regulated tanks). Alcoholic fermentation: Yeast addition; fermentation temperature: 24°C-29°C; daily testing each tank. Pumping over: 1 volume fractioned into 3 every day during the fermentation phase until a density of 1020. Maceration: 20-30 days at adapted temperatures; works on the lees in the grape pomace during the maceration period after fermentation. Running of: According to tasting and analyses. Pressing: 3 vertical presses; immediate transfer of the press wine into barrels; tasting and selection of three press wines among the barrels. Malolactic fermentation: together with the alcoholic fermentation by co-inoculation. Ageing: 18-24 months in French, fine grain, oak barrels (40% new, the rest 1-2 year old)." -Winery