Wine making

 
The white grapes are pressed immediately, only the juice of the grape is fermented, then the musts are settled (decanting to separate the wort from its mounds) Then the alcoholic fermentation begins for 15 to 20 days.
For the reds: pinot noir and gamay come in destemmed berries, it is the whole fruit, skin, pulp, seeds and juice, which will ferment to give red wine. Fermentation begins after 2 to 3 days. The grapes rise to the surface and create a hat of marc.
Twice a day, this hat must be pushed into the vat so that it is impregnated with the juice. It's the pigeage. Between each punching, one raises the grape juice over the cap in order to obtain a maximum extraction.
Fermentation of about 8 to 12 days depending on the vintages, the wine is drawn from the tank (vatting), the marks are pressed. After the fermentation, the wine stays in a vat or begins its cellaring in the cellar while waiting for the malo-lactic fermentation.
This second malolactic fermentation usually begins in November and lasts for about a month. Once completed, the wine rearing period can begin. Very short for the string, it can last several years for the Cuvée Apogée. It takes place in tanks and partially in oak barrels.
Each year, we must be attentive to the peculiarities of the vintage. It is necessary to find the right method to reveal through its colors, its aromas, all the subtleties of the wine. Year after year, Sylvain MINIOT, winemaker of the Winery knows how to question himself in order to succeed his vinifications and assemblages.
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