| Vinification method |
From mid-August, parcels are selected by the cellar master and members of the "Terroir Selection" committee. The grapes are also selected on arrival at the winery, the prime criteria being health and, secondly, ripeness.
Controlled quantities of SO2 are injected into the grapes as they are pumped into the press for reasons of hygiene and to minimise oxidation.
The grapes are pumped directly into the horizontal Vaslin presses. The first juice is separated from the final pressings in the interests of quality.
The must is cooled for settling out (24 hours at 8°C).
The clear must is then racked and inoculated with yeast.
The must is fermented very slowly at 16-18°C; the temperature is controlled with the aid of a Frical cooling system and the densities and temperatures are continuously monitored.
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