On some plots of vines, we use a high performance mechanical harvester that allows us to pick up up to 1.5 hectares per day. It gives greater flexibility in choosing the right moment to bring in a harvest that has reached its optimal maturity.
Consists in separating the grapes from the bunch (and the stalks) to avoid herbal aromas.
Brings the harvest towards the stainless steel fermenting vats that are all equipped with a thermo regulating system.
The natural yeasts of the grapes, when at a temperature above 7°C, allow the start of the alcoholic fermentation.
In vats, the wine remains in contact with the pomace for 3 to 4 weeks to extract secondary aromas.
At the end of maceration and micro oxygenation, we proceed with the running off of the wine, the so-called free-run juice, and then we take the pomace out of the vats.
The first manual sorting
As soon as they come out of the bin, the bunches of grape are sorted by two people who get rid of the remaining leaves.
The second manual sorting
8 persons inspect the grapes in order to eliminate berries that are not ripe or those that are not healthy.
Cold prefermentation maceration
Permits the extraction of primary fresh fruits aromas.
The ventilation of the must at the bottom of the vat and its pumping over facilitates the activity of the yeasts converting the grape sugars into alcohol. The pumping of the must over the pomace (at the top of the vat) which is made of the skins of the grapes, enables the extraction of the colour and of the tannins. Controlling the temperature allows the winemaker to decide when the prefermentation maceration is sufficient. It also helps to best manage the alcoholic fermentation.
This is the process of bringing oxygen in very small doses to help to fix tannins and colour, therefore producing better-rounded and wines that are more delicious in their youth.
The extracted pomace is pressed, this is the press juice. It will be matured separately from the free-run juice and then will or will not be blended at the end of ageing.