Vinification and maturing
Harvesting by hand, wich we undertake when the fruit is at the very best moment of maturity, goes together with severe selection of the fruit.
The vinification of the
white Cairanne, sometimes following maceration with skins, according to
the conditions of that particular year, lasts for two to three weeks
with the temperature maintained at 16°C.
The three “saignées”,
witch together later result in our Cairanne rosé, are maintained at the
On arriving at the wine-cellar, the red grapes fall down by gravitation with complete “éraflement” and are immediately given a minimal treatment of sulphite. The wide top apertures of the cement vats allow the use of an ancient vinification method with "marc infusion" using oak trays.
Vats cooling is done as needed immediatly after they has been filled up and before the beginning of the fermentation which can be done from 10 to 20 days.
The compressed-air wine-press, our concession to modern technology give us good quality “vins de presse” to put with the “vins de goutte”.
The with and rosé Cairanne
are bottled in late winter.
|Last change on page : 5 juin 2006|