Wine Making
A great wine can only be elaborated with high quality grapes. Thus, great importance is dedicated to the cultivation of our vineyard and towards the biological equilibrium of the soils. In the winery, the fermentation process occurs only with natural yeasts. We seek to represent the closest expression of our terroir and vintage, by associating traditional work methods to the use of modern equipment, while respecting the living and the integrity of our wines.
White: The grapes are gently pressed, and the deposit is left to settle. Fermentation occurs between 18 and 20 °C with natural yeasts. Racking is done at the end of the fermentation process. The wine is left to mature on thin lees.
Rosé: Exclusively made from bleeding the tanks containing red wine, the fermentation occurs between 18 and 20°C. Racking is done at the end of the fermentation process. The wine is left to mature on thin lees.
Red: The grapes are put directly into the tanks using an elevating conveyor belt. Fermentation occurs with natural yeasts. Grapes are gently pressed. After the second fermentation (malo-lactique), our red wines are left to mature several months prior to bottling.
White: The grapes are gently pressed, and the deposit is left to settle. Fermentation occurs between 18 and 20 °C with natural yeasts. Racking is done at the end of the fermentation process. The wine is left to mature on thin lees.
Rosé: Exclusively made from bleeding the tanks containing red wine, the fermentation occurs between 18 and 20°C. Racking is done at the end of the fermentation process. The wine is left to mature on thin lees.
Red: The grapes are put directly into the tanks using an elevating conveyor belt. Fermentation occurs with natural yeasts. Grapes are gently pressed. After the second fermentation (malo-lactique), our red wines are left to mature several months prior to bottling.
