The vinification for this high quality company is special and delicate. After a year of work in the countryside producing grapes with high quality standards, the grapes are harvested, placed in ventilated plastic boxes and transported to the cellar, where it begins the process of winemaking. Thanks to the see-controll system which ensures the grapes are de-stemmed softly without any breakage of grape seed, and passes through a heat exchanger which provides the ideal temperature for winemaking. Then we choose the method of vinification depending on the grape and the type of wine: white or red.

The white grapes are brought to a temperature at about 12 degrees for the first 24 hours, and then the temperature will be raised and maintained at 17 degrees. Some white grapes such as Chardonnay are subjected to light soaking. It occurs after a soft pressing and fermentation in stainless steel tanks or in French oak barrels, followed by racking.

The red grapes are macerated for the first 24 hours at 12° C then the temperature slowly rises to 27 degrees. The full-production system is to reach the highest level of extraction of color and texture. The length of maceration varies between 16-18 days. We conduct daily pumping, after the third day we perform the first delestage, the second is made when the fermentation is carried out reaching the end. After racking, the grapes are gently pressed. The fermentation takes place in French oak barrels or barriques.

Winery - Vinification
Winery - Vinification
Winery - Vinification
Winery - Vinification
Winery - Vinification
Winery - Vinification
Winery - Vinification
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