Grapes
undergo a traditional wine-making process by
direct
pressing. The alcoholic fermentation in thermo-regulated
vats is carried out at 18°C for 17 days
for a better concentration of aromas. The
malo-lactic fermentation
is blocked at 5°C for one month and followed by
3 bottlings and filtrations.
The wine is then produced in vats for
6 to 9 months before bottling. Between February and March,
a last plate filtration allows the
wine to be clear.
Rolle is the main grape variety. |
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