Vinification and maturation of Red Wines
The selected grapes, after being delicately de-stemmed and pressed, are placed in tanks where they remain in macerations for seven days, at a controlled temperature, with various pumping over and delestage, to allow the extraction of the aromatic and colouring substances. After soft pressing, alcoholic fermentation continues, at the end of which the wine is decanted and completes the malolactic fermentation and maturation before being bottled or left to mature, for about 12 months, in oak barrels.
