Description

Winemaking The mechanical grape picking allows a total de-stemming of the harvest. We carry out a cold maceration before the fermentations then the grape pomace is worked with punching which allows to break it completely but gently : we thereby gain in fruitiness and in quality tannins. During this period the temperature is controlled and doesn’t exceed 28-30°C. The vatting lasts 15 to 20 days according to the characteristics of the lot, body, color etc. After tasting we decide the appropriate moment to drain off and press. The malolactic fermentation takes place afterwards. Since 2005, the whole property is managed by organic agriculture. All the treatments based on copper and sulfur we add clay and herbal potions of horsetail, fern and garlic. The principals of biodynamics are also used : horn dung and silica etc. Special attention is payed to the tillage, to the plant coverage and to green fertilizers.