The vessel itself is cooled by circulating these anal intercourse or water at 10 ° C. All this is handled automatically through a heat pump. We set the desired temperature and everything is self-regulated. We do not assemble, like most winemakers, wine finished, but the freshly picked grapes. This means that in each tank of 150 hl, we bring our next tasting at plot the desired volume of different varietals. These choices and the selection made through the experience of the winemaker can get the best vintages of the Chateau. Our hard maceration between 3 and 4 days. The extraction of the best flavor is achieved through several operations :
- Of pumping : the pump takes the juice down the cellar and goes above the cap.
- Load shedding : we are making the wine with a separator (to avoid mixing the seeds to the juice). We store it in a dedicated tank. We let 2h 1/2 and we reshed over the fermentation tank to smash up the berries and make the most of our soil, the more brillant colors, the most complex aroma, etc.
We taste the wine every morning and evening and after 20 to 25 days, we judge that he took to the bay (must) everything in it in color, frame, perfume, and we urge the must send these nectars tank to jump to the next step.