Harvesting and wine making

 

 

Harvesting :

The harvests generally begin in late September. They can last for almost eight weeks. They are organised based on the maturity of the grapes on the different plots. Each grape variety from each plot of land is pressed separately.

 

The pressing process :

As soon as they arrive on the farm, the grapes are pressed using our 2 pneumatic presses. This long, gentle pressing process lasts from three to eight hours depending on the grape variety.

 

Must settling :

Settling is achieved through the sedimentation of the particles in suspension within the must. The must is left to stand in a tank for 18 to 24 hours, and then the clear must is decanted into the fermentation tanks. The deposit is recovered from the base of the tank.

 

Fermentation :

Fermentation is carried out in temperature controlled stainless steel tanks. This temperature control makes it possible to preserve all the aromas of the wine.

 

 

 

Ageing :
Fermentation can last for several months. When the fermentation is complete, the wine is drawn off and preserved on fine lees until the spring. The wines are then filtered and bottled on-site

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