 |  | | Manual harvest is from mid-September to early October. The whites are harvested one week before the red. |
Vinification of white wines:
- Crushing, maceration and pressing.
- Barrel fermentation in a cool cellar for 70% of production, and in stainless steel tanks for the remaining 30%.
Vinification of red wines:
- Strict control of ripeness.
- Braquet and Grenache are vinified separately and a week before the "Folle noire" and Cinsault.
- "Erafflage" and sorting of the grapes according to the state of the harvest.
- Long fermentation (up to 3 weeks) for maximum extraction.
- After malolactic fermentation the wine is in oak barrels (15 months minimum).
- The bottling is done only to the property.
Wine rosé wines:
- Grapes: 80% Braquet, 15% Rolle, 5% Cinsault.
- Pressing and 5% of bleeding.
- Fermentation in stainless steel tanks with mastery of the temperature.
- The rosé, with rich aroma, is available during March, after the approval.
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 |  |  | | The pickers pick the grapes | The érafleuse separates the berries from the stalk | The wort ferments in tank |
|  |  |  | The wine ages in barrels.
Its development is closely monitored! | The wine is bottled | It only remains to drink ... |
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Winemaking
