Grape Processing
Cold refrigeration for 12-16 hours; table sorting with 9% waste; whole grapes conveyed directly to the press by conveyor belt
Pressing
80-quintal pneumatic press, maceration in the press for 3-4 hours at approximately 8.5°C; must yield of 56%
Must Processing
Static decantation at 10°C for 48 hours; only the clear must is racked off;
inoculation with S. cerevisiae yeast; transfer to barriques after the start of fermentation at 15°C
Fermentation
From September 6th for 7 days; barrique temperatures 17-19°C
Fermentation Materials
Specially selected Remond/Seguin Moreau barriques;
60% new and 40% 2021; medium toast; Nevers, Vosges, and Allier forests
Maturation in barriques
One battonage per week for 6 months; one every two weeks for the remainder. Malolactic fermentation completed at 85%.
