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WINEMAKING |
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| Red wines The mechanical harvest allows a quick picking of well matured grapes avoiding any astringency phenomenon. Then, a complete de-stemming of the vintage will keep only the grape berries for long maceration to come. Fermentation is carried out in stainless steel tanks in order to better control its temperature. The maceration can last one month or more to obtain sensitive and merged tannins. The pneumatic pressing of the fermented grapes priviliges finesse and roundness in our wines. Later on, wines will be matured in coated concrete tanks or, for our best Merlot and Cabernet vintages, in wooden barrels for 12 months. |
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White and rose wines The white and grey grapes are harvested mechanically but at a lower ripeness level which will promote the freshness (slight acidity) as the fruity taste. After the de-stemming, follows a direct pneumatical pressing where last presses will be removed to prevent a too significant astringency. Following that, musts are cooled to 12°C, settled 48 hours later and yeasted for a long fermentation at 16/18°C to keep best aromas. 2 months later, wines filtration will be place. |
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Gris de Gris 'Vin des sables' Rose wine "Gris de Gris des Sables" is exclusively made from Grenache, Cinsault and Carignan grape varieties. Vintage is performed at a scheduled maturity degree and if possible during night to get fresh and fruity wines, then grapes are immediately pressed to extract a first drop juice, subtly colored as a pale-salmon, specific color of the "Gris de Gris des sables". Juice is then quickly sorted out from its deposits from the must (solid part) to get a clear juice, before a fermentation at 16°C/18°C during 2 to 3 weeks. |
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