For red wines
Alcoholic fermentation
Alcoholic Fermentation : Transformation of sugar into alcohol and carbon dioxide, realized by yeast.
is carried out with indigenous yeasts that are naturally present on the grapes and lasts for a period of 4 to 10 days .
During this period, the wines are tasted daily by the winemaker to determine the intensity and frequency of
Pumping : pumping over and punching down recirculate the fermenting liquid and extract elements.
. During this process the colours, tannins and aromas of the grape skins are extracted.
Once the alcoholic fermentation is complete, there follows a period of post- fermentation maceration during which the wine remains in contact with the grape-pomace in order to maximise the extraction.
Free run juice
Free run juice : red wine that flows naturally from the tank after fermentation.
is then drained and pressed.
These two wines, both free run juice and
Pressed juice : Red wine obtained after pressing the grapes.
, of different qualities are maintained at a temperature of 20°C until the end of
malolactic fermentation
Malolactic Fermentation : transformation of malic acid into lactic acid by lactic acid bacteria. Takes place after the alcoholic fermentation. It rounds and refines the flavours of wines.
For white and rosé wines:
To maintain the freshness of flavours, fermentation is carried out at low temperature, 12 to 20°C. Small oxygenation at the heart of fermentation helps yeast in their work.