<< Back to "From the Vine to the Wine: the harvest"

Two-thirds of the vineyards are harvested by hand, the whites are collected in barrels and emptied directly into the wine press. (see photo)

Harvesting "by hand"

The juice from the grapes, called "must", is cooled and allowed to ferment after separation of the heavier particles) at low temperature (15-17 °C), for the Cezeille vintage, some will be allowed to ferment directly in casks.

Cecile places the grapes in the containers.

The grapes are removed from the stems for the part of the harvest destined to become rose or red wine before being sent to the press for the rose or to the vats for the red.

The grapes are sent to the vats

The vinification procedure for the rose is then similar to that for the whites. For the reds, on the other hand, the juice including the solid material (particles/film and seeds which form a cap, called "chapeau de marc" which floats to the surface due to the carbon dioxide produced by the fermentation is allowed to ferment at 20° C). The cap is sprinkled every day with the must to extract tannins and anthocyans.

Dredging

The date of pressuring the marc is determined by tasting the must: The rid wine will undergo another transformation called malo-lactic fermentation, which is a natural de-acidification of the wine. After assembly, the Syrius vintage is placed in barrels for one year.

The Cezeille vintage is placed in barrels.

The last step, bottling, is carried out at the domain.

Bottling

If you have enjoyed this visit, you should take a little tour and discover our wines.