After de-stemming and crushing, the grapes are directly transferred to stainless tanks at their arrival in the cellar...Read more...
Food Pairings for Chateau Laulerie Rózowe Wytrawne
After de-stemming and crushing, the grapes are directly transferred to stainless tanks at their arrival in the cellar. The temperature is first maintained rather low (15°C) for a few days, to maximise flavour extraction. The juice then undergoes a short (2 weeks) and rather cool (26°C) fermentation, during which daily pumping-overs are realized. Such a short maceration run with quite low temperatures preserve the fruity aromas, and the supple tannins. As soon as fermentation is finished, the wine is drained to stainless tanks, where the malolactic fermentation and the ageing are carried out, prior to the components being racked out and blended.
Best Wine Deals
Secret Santa 2013 for wine. The Reveal! The Guesses! So are we ready to find out how close we were?Replied
Pomegranate Semi-Sweet KosherWishlisted
Accidental Wine EntusiastReplied
Kathryn Hall Cabernet Sauvignon Sacrashe VineyardScanned
Cigar Zin (2011)Cellared
J. Garcia Chardonnay North Coast Clos du Bois (2006)Cellared
Tablas Creek Vermentino Paso Robles (2012)Cellared
Clos du Bois Chardonnay Alexander Valley Reserve (2007)Cellared
Kendall-Jackson Chardonnay California Vintner's Reserve (2012)Cellared
Tablas Creek Esprit de Tablas Rouge Paso Robles (2011)Cellared