WINE MAKING AT THE DOMAIN

White wines

The sorted harvest is pressed in whole bunches in a pneumatic press after a short maceration.

The must is cooled, then after a 24 hour static settling is kept in a stainless steel tank until the start of alcoholic fermentation.

 

Rosé wines

Vermentinu, Niellucciu and Sciacarellu are sorted and pressed in whole bunch in a pneumatic press.

The must is cooled, then after a 24 hour static settling is kept in a stainless steel tank.

 

Red wines

The crates of grapes are stored in a refrigerated room for 24 hours. The harvest is then sorted and destemmed around 85%, depending on the cuvée and the vintage. It is then placed into an insulated stainless steel tank. The fermentation kinetics are gentle. Short pumping over and light pigeages favor an infusion rather than a violent extraction of polyphenols.

After 45 days of fermentation, the tank is drained and the marc is pressed.

 

Manual harvest ion 10 kg crates
Manual harvest ion 10 kg crates

i

Patrimonio: maturity and balance
Patrimonio: maturity and balance
Indigenous yeasts during fermentations
Indigenous yeasts during fermentations
Harvests in the wee hours of the morning
Harvests in the wee hours of the morning
Rosé wines are vinified in stainless steel tanks
Rosé wines are vinified in stainless steel tanks
No pH correction
No pH correction
Optimal phenolic maturity is sought after
Optimal phenolic maturity is sought after
Pumping over are favored to pumping over
Pumping over are favored to pumping over
Aging in tanks or in French oak vats
Aging in tanks or in French oak vats