VINIFICATION AND AGING

THE WORK IN THE VAT ROOM

The winemaking process is tailored precisely to the terroir's characteristics and to the distinctive features of each vintage.

A huge vat room of 35 vats of different sizes allows for separate treatment of each plot or each uniform batch of grapes. Once the vats are filled, a specific vinification is applied to every single one of them, designed to extract the best colour and flavour from the fruit. This programme consists of ideally defined, diversified operations, which depend on the specificities of the batches of grapes involved and the on the character of the vintage. Like a doctor issuing his prescriptions, the cellar master sets down a daily worksheet for each vat, in an effort to avoid any unnecessary handling of the fermenting musts. The macerations are long and spread out over a course lasting more than three weeks.

Running off and devatting processes are carried out gently: for instance, gravity flow avoids unnecessary pumping. One third of the malolactic fermentation is done in barrels and two-thirds in vats.

• The Work In The Vat Room
• The Work In The Aging Room