MAKING THE WINE

- GROWING THE GRAPES
- HARVESTING THE GRAPES
- DESTEMMING AND PRESSING/CRUSHING in a steel container. The grapes are separated from the stem, totally or partially. This is an optional operation. The purpose of pressing is to break the skin of the grape in order to release its juice (without crushing the seeds and the stalk). The grapes are crushed under their own weight or mechanically. The juice released by crushing the grapes is called the must.
- THE SULPHITING: This operation is performed after crushing the grapes and its purpose is to destroy any micro-organisms harmful to wine, by adding SO2 (sulphur dioxide).
- PRESSING: This operation is used to extract the must or juice content in the solid parts of the grape: skin, seeds, stems.
- ALCOHOLIC FERMENTATION: This is done in oak barrels or vats made of stainless steel or concrete. It is a natural process: the grape juice (must) becomes wine and turns into alcohol with the help of the yeast. Maintaining a constant temperature in the must facilitates yeast growth.
- THE MACERATION: The marc or pomace (skin, pulp, seeds and stems) gives the wine depth and color.
- SEPARATION: Marc and must are separated. Must or juice obtained from separation is the "free run wine", the marc goes into the press and becomes the "press wine".
- CLARIFICATION: This serves to clarify and stabilize the wine at the end of maturation. It is carried out by fining, filtration or centrifugation.
- MALO-LACTIC FERMENTATION: malic acid is converted into lactic acid, stable under the natural action of bacteria.
- STABILIZATION: The wine making process is now over, but the wine must be clarified and placed in barrels to stabilize.
- BOTTLING

TRADITIONAL RED WINE VINIFICATION