La vinification
Pleasure is demanding
Very demanding. Making wine is an activity requiring rigour and patience. Our winemakers survey their wines on a daily basis. Those of our talented team who have been here longest keep on eye out for harmony and authenticity. The youngest bring technical precision and a creative touch. Together, they blend aromatic intensities and tamed tannins, creating a vinious variation for each of your pleasures. Imagine their joy when they’ve blended a wine that everyone loves!
Wine making methods of first Cru des Côtes du Rhône de la Drôme Provençale
Upstream from the dock, selections are made piecemeal 2 times year by technicians of the cave
(maintenance of the vineyard, health status and returns are audited). Then at the wharf, a visual selection
is also achieved. The harvest is classified into three categories according to the state of health,
maturity phenolic, cleanliness and integrity. A payment differential result of all these checks and
reinforces the work carried out throughout the year by the tenants.
For more information on wine making wine red, white or pink,
Click on the lines below if you wish to know more about red, white and pink wine making.
Red wine making
De stemming:All the harvest are keeping only scratched the bays of grapes.
Fermentation:Alcoholic fermentation is caused by yeast selected or indigenous. The maceration are conducted according to the desired wines and quality of raw materials. Maceration times are fairly short, 3 to 5 days for Pays'Wine and table's Wine and 5 to 6 days for generic Côtes du Rhône and the hearts of range. Maceration times for Côtes du Rhôe selections, Côtes du Rhône Villages and Vinsobres are 7 to 21 days.
ClarificationClarification is made depending on the type of wine and its final destination.
White wine making
White wines are made from white grapes stemmed, added sulphur then headed to the pneumatic press. It happens a light maceration with coating since contributions are limited and that the press is, in general, a few hours to complete. A racking lasts all night. The next morning, the juice is filtered through the filter tangential to be as clear as possible in order to have a fermentation with a production of fermentation aromas greatest. Juices are sent to fermentation tank equipped with heat exchangers to maintain a temperature between 15 and 17 °C. Once fermentation is complete (about 15 days), it achieves a racking.
Pink wine making
Pink wine is obtained by bleeding red tank between 6 and 24 hours after vatting. Fermentation is carried out at 15 and 17 ° C. Once to get fruity aromas and fresh, it lasts between 10 and 20 days.
Disbudding
Harvest
De stemmer