Red vinification White vinification Aged

  Once filled, the grape bucket is transported to the fermenting room and is emptied into the "agrappoir" (a machine with an endless screw on the bottom
that removes the stems).

  The égrappoir is also used to eliminate the build up that gives an herbaceous taste to the wine.

   At this point, we are relieved that the harvest is complete, and we no longer
have to fear climatic risks.
But this raw material, the must (skin and grape juice) will have to be vinified according to its own character which it inherited throughout the year.

   As soon as each tank is filled up, I use a pump to send juice from the bottom of the tank back up to the top.
   This is done to oxygenate the yeast and to homogenize the tank. I can then take samples that will inform me about the potential degree and the acidity of the must.


   2 to 3 times per day the tank must be churned. With our legs it is necessary to "punch down the cap" (the cluster of grape skins which is formed on the surface).   This step is very important so that the grape juice, colorless at the beginning, can take on the color only contained in the skin.
   The carbon dioxide whitch is released throughout the entire fermentation process makes this work very dangerous.

   Racking: After 10 to 15 days, fermentation is practically finished. The juice of the tank (jus de goutte) is drawn out and sent to a closed tank.
  Marcs (grape skins soaked with juice) are put into a pneumatic press with the help of a pitchfork, and pressed in order to recover the juice (jus de presse).
  This juice (jus de presse) is then mixed with the other juice (jus de goutte).

Placing it in barrels:
    The red wine remains in a tank for approximately 24 hours then it is brought down into the cellar to be placed in barrels