Discover

Savoir faire

A great wine exists thanks to the quality of the terroir, of the grapes and the producers’ savoir faire …

Vinification and maturing  : faultless savoir-faire

 

FOR RED WINES

Traditional vinification is the most used in the Caves.  The harvested grapes are crushed once they have been totally or partially de-stemmed which increases the wines’ subtle, rounded characteristics. They remain in vats for a week to a month depending on the year, at controlled temperature of between 25° and 32°C, then the free run and pressed juices are blended depending on the required wine.

Whole grape vinification (carbonic maceration). This method produces softer, more rounded wines that can be drunk whilst young. Grapes are placed uncrushed into vats full of carbonic gas. An initial fermentation starts within the grape, and after a week to 20 days maceration they are  pressed at a temperature of 32°C.  Fermentation ends at 22°C

Whichever method is used, once fermentation is completed, the juices in the different vats are clarified during the winter. They are then blended in such a way as to achieve the best balance between the grape varieties The wines are then treated so as to remove residue then filtered if necessary. The wines are then left to mature in vats or barrels in insulated cellars or buildings before being bottled.

 

FOR ROSÉ WINES

AOC Languedoc rosé wines are produced from Syrah, Grenache, Mourvèdre or Cinsault grapes. The process usually consists of ‘bleeding’ the grapes. They are placed in vats whether or not they have been pressed and the, very fast, the first juices are removed before they can start fermenting and thus become too deeply coloured. The wines’ finesse is due to long fermentation at low, constant, temperature.

 

FOR WHITE WINES

Vinification consists of direct pressing of the grapes with the help of pneumatic or revolving ‘cages’. Then a short rest at low temperature (8°C) allows the deposits to be removed before fermentation starts. This can take several days at temperatures varying from 16° and 18°C. Fermentation in oak vats or barrels gives excellent results without masking the character of white wines which results from a producer truly expressing his art.

Inspection  : tasting and rigorous checks

Before being marketed, all wines, vat by vat, are checked anonymously by tasting committees under the control of the INAO. A formal analysis takes place in parallel.