Fermentation and vatting

After cold pre-fermentation (less than 10 degrees Celsius for three days to let must anthocyanins out), we put yeast in tanks.
Then colour, structure and aromas appear from several pumping-over must. After fermentation, follows vatting to 25 degree Celsius. Malolactic fermentation also takes place in tanks. Temperature is then maintained at 20°.

Maturing

Our renewed barrels of a third each year are bought to 5 different suppliers with wood of different source. ’Heaters’ are also varied: from average traditional heating with average more, to ‘heaters ‘by immersion (barrels are scalded then heated to get soft heating).
These barrels are selected to respect fruit and balance of the wine while bringing an empyreumatic complexity.
They are then stored in our wine storehouse, even air-conditioned with a system of assisted hygrometry for about 14 month, time needed for bottling in our Estate.

 

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