First fermentation

OUR CELLARS ARE ALWAYS IN FERMENT.

04

THERE IS A CLEAR IDEA IN EVERYTHING WE DO, INCLUDING FERMENTATION.

A cold decantation process causes the musts to become clear. They are subsequently decanted into stainless steel vats or oak barrels, in which a constant temperature is maintained. It is here, thanks to the fermentation process, that the must is transformed into wine.

Low temperatures and the idea of using specific yeasts have allowed us to significantly reduce the need for sulphites, reaching well below 50% of what is allowed by the organic regulations.

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01
CULTIVATION
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02
HARVEST
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03
PRESSING
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04
FIRST FERMENTATION
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05
CREATION OF THE CUVÉE
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06
BOTTLING
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07
AGEING
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08
REMUAGE
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09
DISGORGEMENT
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10
BOTTLE
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