« Vinification must fit vintage without being modified »

 

The vintage is processed in a traditional way; in concrete tanks in which a metal cooling device is built in (named drapeau). Before fermentation begins, must is taken from the bottom of the tank and put on the top of the pomace, a process known as remontage. As soon as fermentation has begun, grapes are trodden twice a day -that is pigeage. These processes lead to the extraction of the color (anthocyanin in the pellicule), but also aroma, tannins...


Yet, pigeage is a delicate process because it has to adapt to the harvest grapes of each year. It has to be thought carefully according to the sanitary quality of the grapes and their maturity levels. If grapes are trodden carelessly, the taste and structure of the wine may not be appropriate, this most notably affects the tannins.