03. THE WINERY
The White wine
Our white wine is produced through direct pressing of the entire grapes or a pressing process after crushing the grapes and a cold-maceration of 0-24 hours. This is followed by the alcoholic fermentation and ageing with native, natural yeasts in stainless steel containers and oak barrels.
The Rosé wine
After taking out the stem and gently crushing the grapes, rosé wine is made with a cold-maceration of about three days and then after the pressing, its fermentation and ageing with native, natural yeasts continues, also in stainless steel containers and oak barrels.
The Red wine
After removing the stem and crushing the fruit it ferments in open vats for one to two weeks. The alcoholic fermentation of red wine takes place under a controlled temperature and indigenous, natural yeasts in open vats, breaking and punching the marc ( cap of skin) manually a few times every day. Once the alcoholic fermentation is finished it gets pressed and put into stainless steel tanks where the malolactic fermentation takes place. Afterwards the wine continues to age in barrels.
The ageing happens on fine healthy lees ‘sur lie’ (natural sedimentation which is formed during the process of fermentation) and which are later regularly removed ‘batonnage’ during the process of ageing in French, American or Central-European oak barrels.