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Vinification

- The Reds: Grenache, Mourvèdre, Syrah, Cabernet Sauvignon and Merlot

 The grapes are fermented separately in large oak vats. First, to extract a maximum of phenolic material (tannins, anthocyanins and components of aromas and flavors), a cold maceration of the must (grape juice and skin) is carried out for two to three days. The cap, pulp and skins of grapes formed in fermentation, is manually pushed into the fermenting juice at least twice a day (punch down). Punching down increases the extraction of color, aroma and flavor of the skins and provides some oxygen to the yeast in addition to prevent the cap from becoming dry, and therefore susceptible to bacterial contamination. After fermentation, the wine is devatted two to three weeks later, into French oak barrels (225L).

Our barrels are a mixture of new and used barrels and come from different manufacturers to maximize the complexity that can be derived from barrel aging. The wines are aged for one to two years. The individual wines are assembled together synergistically just before bottling to create a unique and complex wine. The wine is very lightly filtered before bottling to respect its structure but ensuring that no seeds or other THINGS enter the bottles. Corks of superior quality are used.

 

- The Whites

 The Vermentino and Chardonnay are fermented using two different techniques to produce two distinctly different wines.

 Vermentino: After passing through the crusher-destemmer and falling into the press below, a cold maceration is carried out in the press, using dry ice to decrease the temperature of the juice and protect it against oxidation. This process enhances the diffusion of the flavors, polysaccharides and tannins of the grapes. The juice is then run into stainless steel tank and the skins are pressed to extract the last of the juice.

After 24 hours of settling, the clarified juice removed from the sediment (débourbage) and the fermentation is started. The wine is kept in stainless steel tanks until bottling time.

 Chardonnay: Up until the débourbage, Chardonnay is handled in the same way as the Vermentino, however, the juice is run into French oak barrels in which the fermentation takes place. After fermentation, the wine is racked off the heavy lees leaving only the fine lees. The wine is aged on these lees with stirring (bâtonnage) for a year to give body and richness to the wine. The wine produced is rich in fruit flavors and the input of the barrel tannins and flavors is well integrated.

 

- The Rosés

Our rosés are made from the lightly coloured free run juice of Mourvèdre and Grenache. The fermentation process is the same as for the Vermentino.

The two varieties are fermented separately, at low temperature to produce a delicate and fragrant wine. The “assemblage” is done just before bottling to create a fresh, aromatic and complex wine.

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