The grapes are destemmed and sorted when they arrive at the winery.
The first juices obtained are put to cool; this allows the whole mass to be cooled rather quickly with a minimum of aeration and therefore little oxidation. The grapes cooled to below 10°C are said to be in the pre-fermentation maceration phase. During this phase, the first phenolic components are gently extracted.
The fermentations then start naturally. The first cap-punching operations are then carried out. The temperature and alcohol content are low, so we only extract the most noble matter.
As fermentation progresses, the temperature climbs to 33°C. We sHaut cap-punching in favour of pump-overs and delestage (rack and return); these operations consist of spraying the juice over the must (the solid grape matter), again allowing a gentle extraction so as to limit the astringent tannins from the pips.
Tasting lets us decide which operations to carry out, and it also helps us determine the best time for devatting.
After pressing, the wines settle. The lees are separated and the wine is barrelled.
The proportion of new barrels varies between 0 and 30% depending on the Appellation. We want these wines to clarify quickly so as to preserve the aromatic precision and the colour and to avoid malolactic fermentation starting too early.
The wines are racked after 12 months in wood.
They finish ageing in stainless steel vats, where they will be prepared for bottling.
The wines are generally bottled in January.