The grapes from each plot are put into different vats to be fermented separately based on the soil surveys and nature of the vines.
We have 17 tronco-conical stainless steel vats with temperature-control from top to bottom, enabling greater precision in the management of temperatures and offering various extraction options during vinification.
The vats are then maintained at a temperature of 5°C for 4 to 5 days for the first cold maceration, followed by the alcoholic fermentation for 7 to 10 days and then warm maceration for around 10 days. “Pumping over” is performed by gravity, preventing the must from being “chewed” and avoiding stress on the yeast.
Finally, we have the R’Pulse pump-over system. This system consists of blowing air into the bottom of the tank for a few minutes using a plunger rod. The pomace then crumbles by its base, and all the berries are put back into suspension. This process allows more homogeneous and more respectful extractions of the fruit.