Winemaking

Winemaking

At the beginning of September, grape samples are taken from all the vineyard plots to monitor the development of the berries and determine the optimal start date for the harvest.

Part of the harvest is carried out mechanically, while another portion is picked by a team of harvesters. Before being transferred to the vats, the grape clusters are sorted, destemmed, and lightly crushed.

The transformation of grapes into wine, called vinification, takes place in three stages, with the conditions (duration, temperature, extraction method) carefully adapted to the potential of the harvested grapes.

1. Pre-fermentation cold maceration: This initial step extracts color and aroma precursors contained in the grape skins.

2. Fermentation : During this stage, yeast converts the sugars in the pulp into alcohol. Active extraction takes place over about a week, drawing color and tannins from the skins at the beginning of fermentation, and tannins from the seeds toward the end.

3. Post-fermentation maceration: A prolonged maceration ensures the wine develops excellent aging potential.