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After de-stemming and crushing, the grapes are directly transferred to stainless tanks at their arrival in the cellar...Read more...
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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.
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