OUR WINE-MAKING PROCESS

 

CÔTES DE RHÔNE WHITE

Blend of different "cepages" in the press.
Directly pressed before racking of must.
Alcoholic fermentation with steady temperatures between 10 and 14 degrees, then maturation on lees for a 4 weeks period with daily stirring ("bâtonnage").
Bottling is done between December and February.

 


CÔTES DU RHÔNE ROSE

Our rosé is coloured by skin contact.
Cropping of different "cepages" to obtain the right amount for the desired blend, pressing, racking of must, then alcoholic fermentation with steady temperatures between 12 and 14 degrees.
Bottling is done between February and March.

 

 


CÔTES DU RHÔNE AND CÔTES DU RHÔNE VILLAGES

Red wines are vinified in classic manner.
Rigorous screening of grapes once in the winery.
Direct filling of vats from above, gravity vats to eliminate useless pumping.
Alcoholic fermentation in epoxy concrete vats for 8 to 10 days (15 to 25 days for Côtes du Rhône Villages), pumping over twice a day, and 1 to 2 delestages per vatting
Pressing. Malo-lactic fermentation and maturation in the vat.
Syrah and Grenache are vinified separately.
Blending are done during December. Bottling is done between May and July.