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The cuvage is equipped with cement vats with an epoxy coating which facilitates
the cleaning. The semi -carbonic maceration process begins for all the vats (traditional Beaujolais process using uncrushed grapes). In this process, the grapes are crushed with a density around 1000 . The temperature used to end the fermentation revolves under 20°C .
We make a release on some highly promising vats in order to improve the extraction of the wine juices.
The vinification temperature is under 30°C. Wine crushing is done tanks to a pneumatic press
Wine ageing varies according to the year and the vintage. In high potential
years , wine will likely be left ageing longer. Wine ageing can be summarised as follow for the different crus : Brouilly around10 days before crushing and Côte de Brouilly 12 to13 days.
Breeding is done in barrels or vats according to the organoleptic potential of the
wine and according to their final destination. A first ranking is done at the end of the malolactic fermentation, and an other one before the blending.
Filtering is done on the domain before bottelling. |
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