Harvesting - Winemaking
All year long, we stay attentive to the vineyard and to nature so that we can act and react quickly and efficiently to their needs.The year 2016 has confirmed the benefits of this approach based on attention and the implementation of rapid and effective actions.
Thus, we harvest at the optimum maturity. In addition, mechanization allows us to harvest as the maturity of the grapes evolves.Still in the concern over quality, pressing is carried out with pneumatic equipment, protected from air and oxidation non-aggressively.
After settling for about 12 hours, the juices, separated from the residue dregs, are stored in underground or open air vats for fermentation. Temperature control optimizes the alcohol production yield of the yeast.The white wines coming from the "white rocks", after a thirty days fermentation, are left in vats on their lees until bottling at the end of March.