Vinification
Vinification is traditional at the domaine.
In lined cement tanks for the reds and stainless steel tanks
for the whites.
The temperatures are controlled and adapted
to the sanitary state of the raw material and the type of vintage.
Fermentation lasts 12 to 15 days.
|
The free-run juice and press juice are
blended and settling lasts a minimum of 48 hours in order
to eliminate the heavy lees.
|
|
|
