The unspoiled grapes of Chardonnay are pressed thanks to a pneumatic press.
After a natural cold decanting of thirty six hours in thermoregulated stainless steel tanks, the grape-juice ferments at low temperature in French oak barrels in our cellars.
During the malolactic fermentations, once a week, we stir the lees in the barrels, in order to give more body and complexity to our wines.
We bottle ourselves at the Domain, after eight to twelve months of maturation
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After a very rigorous sorting in the vineyard, we destem the Pinot Noir fruits in the winery.
Then, for one week, the unspoiled fruits, not crushed, go through a cold maceration. After that the fermentation occurs under temperature control at more or less fifteen degrees Celsius , for three to five weeks.
When the alcoholic fermentation is finished, the wines are warmed at thirty-five degrees for two or three days, in order to stabilize the colors and refine the tannins.
This wine-making technology enables to keep the maximum of wine-fruit aromas and to valorize the substance, the concentration, while avoiding to extract the too rustic tannins.
The maturation occurs in a very traditional way, in oak barrels.
We bottle ourselves at the Domain, after twelve to eighteen months of maturation. |
