HARVEST AND VINIFICATION
The harvest is a critical event in the life of a winemaker. The grapes are allowed to ripen until they have the requisite amount of sugar, usually in early September. The cool clusters are carefully picked early in the morning before the sun rises, in order to be delivered intact to the processing zone.
The grapes are then cooled again before being squeezed by two powerful presses filled with inert gas. This initial stage allows the rosé wines to take on a delicate hue, and creates the optimal conditions for the production of unique and high-quality wines.
The juice of Grenache grapes Grenache Noir, Cinsault, Tibouren is mixed to proportion by an experienced enologist, then
deposited into isothermal stainless steel tanks which can accommodate 1,150 hectoliters.
This is the recipe for fine rosé wines. The grapes of Vermentino and Viognier are transformed into light white wines with complex aroma and taste. And, remarkable for this region, full-bodied red wines from the Syrah, Grenache Noir, Merlot and Mourvèdre varieties are produced in stainless steel truncated cone-shaped tanks.
They are specially equipped with a French “pigeage” system, which helps to extract all of the aromatic and flavor potential from the ripe grape clusters. Deep storage in wooden barrels adds rich spicy undertones to red and white wines. Naturally aerated Rosé sparkling
wines, also available in magnum bottles, add yet another option to the list of signature wines.
All tanks in the workshop are controlled by a high-tech system of thermoregulation to make and preserve wines without the use of chemicals. If necessary, the winemakers can even manage it remotely from their handheld devices. The state-of-the-art air conditioning system maintains a constant temperature of 16–18 degrees throughout the property’s production and storage facilities.
Our wines, created with love and skill within the old walls of this newly restored winery, are guaranteed to satisfy the palate of even the most discerning wine lover.