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HARVESTING
Average
yield : 35 hectolitres per hectare
Entirely manual harvesting, with
collection in 50 litre wooden tubs
Sorting of the harvest in the vineyard
and on a table in the cellars (10 people employed in table sorting)
Total
de-stemming. |
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VINIFICATION
Bringing-in of
the harvest into vats
Temperature-controlled stainless steel vats since
1973
Temperature-controlled wooden vats as from the 2000 vintage
Alcoholic fermentation in vats (5 to 10 days)
Vatting for 24 to 30 days
Transfer into new barrels, in a new, air-conditioned barrel cellar
at 22°C
The transfer into barrels enables maintenance of the natural
condition of the vinification vats. Malolactic fermentation in the barrel
provides a better symbiosis between the wood and the wine.
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| AGEING |
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Two racking operations
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- the first after the malolactic fermentation,
- the second in April
Ageing for 18 to 24 months in barrels (80% to 100% of
new barrels depending on the grape varieties and on
the vintage)
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Final blending in the course of the second winter
No
fining or filtration |
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