The winemaking

“Let bunches soak in a skin way, pressing with inert gas, cold stalling and low-temperature fermentation are the key points of the quality of our white wines ".

Our grapes are harvested at night, in the freshness, to keep all their aromas and avoid a too strong oxidation which would lead to a tanning of the juice.

The first stage is a long skin soaking. This technique consists in letting soak in the cold during a few hours berries ripe, healthy and scratched to facilitate the exchanges between the juice and the skin. We so obtain fruitier wines and more typical.

The extraction of the juice is made with the maximum of care by appealing to the crushing, draining and the pressing. During all these operations, it is necessary to avoid any excessive contact between the juice and the oxygen to avoid it oxidation.

That is why, we decided to acquire a press Inertys to realize our pressings with inert gas.

" The winemaking of a quality wine is a succession of stages that  the pressing is one of the most decisive and of the most difficult to manage. Every variety and every vintage requires a fine and precise adaptation of the pressing.
We decided to press our bunches with nitrogen to protect the aromas fruity, avoid the tanning of juices and win in aromatic freshness ".

We realize a traditional settling for the juice, by stalling in the cold during a night, to allow a separation between the clear juice and the must deposits (fragment of skin, stalks).

The juice is then sent to tanks to ferment. It is during this one the juice really becomes some wine, as far as sugars are transformed into alcohol thanks to yeasts.

We realize a slow fermentation and low-temperature fermentation.