Vinification of white wines

Classic white

We harvest the Rolle and White Ugni grapes when they are very ripe. The land plots are old and the production is limited and high quality. To obtain maximum ripeness, we pluck the vine-leaves by hand two weeks before the harvest.

A tasting selection takes place in the vineyard a few days before the harvest. The freshest grapes are macerated in our pneumatic, closed cage wine-presses. To ensure optimum quality, we press our grapes using traditional champagne methods.

Fermentation takes place in thermoregulated steel tanks – slowly and steadily to conserve the aromas. A short maturation period on the lees allows us to preserve the aromatic freshness of the grapes. Bottling takes place at the end of winter.

Barrel white

A marriage of Wood and Wine

Our oldest vines produce grapes that are both ripe and rich in aromas. The best quality grapes are selected on the vine, and pressed in our pneumatic, closed cage wine-presses. Natural maceration – helped only by cool temperatures – allows us to keep the light, rich mire as a precursor of aromas and nutrients.

The juice is put into barrels for the entire fermentation process and then matured on the lees with “batonnage” (mixing in the dead yeasts). At this stage, there’s a tasting and the aromas that will define this new marriage of wood and wine are revealed.

The final mix is decided in spring when we add a variable percentage of our Classic White wine (matured in tanks). When the woody notes have fully blended, we extract the wine for bottling in spring or at the beginning of summer.