In the cellar
Pressing
Pressing is provided by a pneumatic press, which delicately presses the grapes. This work lasts about 4 hours.
The extracted juice is placed in a stainless-steel tank and cooled to 5° C. It is then decanted for 48 hours to allow the particles in suspension (pulp, seeds and others) to settle.
The clear juice is pumped into another tank.
Fermentation
Fermentation in the vat or in the cask can then begin, which releases heat by transforming the sugar into alcohol.
All our vats are temperature-controlled, i.e., the control and regulation of the fermentation temperature is done via heat exchangers that convey water at 1°C.
Once fermentation is complete or the wine has reached equilibrium (i.e., a good balance between alcohol and unfermented sugar), the wine is cooled again, to calm the activity of the yeasts that settle at the bottom of the tank.
The wine is then pumped into another tank, where it remains until bottling.
Bottling
The bottling and labelling operations are carried out on site with our own equipment.