GRAPE PICKING
The grapes are harvested exclusively
by hand. Grape picking generally begins by the 20th of September
and is completed by the end of October. Selective picking is
adopted to ensure that only botrytised grapes are selected
(4 or 5 pickings).
PRESSING
The harvested grapes are
selected according to their qualities and then put into wine-presses
to extract the must.
SETTLING THE JUICES
The juices are stocked in
a tank overnight to allow the principal impurities to sediment.
The purified wine is then placed in barrels. Deposits remain
in the tank and must not filter through into the barrels.
FERMENTING
Fermentation takes place in
barrels thanks to selected yeasts which are employed according
to the grapge variety and the sugar content. It lasts from
15 days to 1 month.
FORTIFICATION
This process consists of
destroying the yeast cultures to keep the sugars in the wine.
Cold, sulphur or racking is used to clarify the wine.
RACKING
Racking is used to clarify
the wine. Barrels are cleaned after being emptied of their
content. The wine then returns to the clean barrels.
TOPPING
Each week the barrels are
topped up to compensate for losses due to evaporation.
BLENDING
Batches of wine are blended
according to their gustative and analytical qualities, in order
to make them as harmonious as possible.
BOTTLING
Bottling takes place after
18 months of maturing in oak barrels.
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