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The winemaking team is composed of the owner, François Nony representing the fourth generation, a cellar master, Bruno Guyomar and an oenologist, Olivier Dauga. We follow very much the pattern of the "Grand Cru" chateaux . The grapes are carefully sorted out before they are destalked, then slightly crushed and sent into fermentation vats which are either stainless steel or cement with an epoxy coating and allways thermo-regulated. fermentation is lead at the temperature of 28/30° celsius with light "over the top" pumping for a soft extraction of the skins and preservation of the fruit. Alternatively we can also destructurate the aglomeration of skins in the vats with a special pump in order to re-mix softly the skins with the juice. The maceration can last three weeks and will stop as soon as analysis shows that the quality tannins have been extracted and no further. After maceration the skins will be pressed twice and only the result of the first press will be added into the "grand vin" at due proportion. The ageieng of 12 months is made exclusively in the 900 french barrels of 225 L., of which 20% are renewned each year. The racking of the barrels is conducted regularly
but not systemtically as we also stir the lees in some lot of barrels
where extra fat and richness can result. |
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