WINE MAKING AT THE DOMAIN
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.
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.
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.