Pressing

The grapes, confit, arrived in crates with small containers, are carefully poured into the press. The harvest is pressed whole. We have four pneumatic presses allowing us to continue to differentiate the grapes from each plot during the hurry.

We first use the low pressure (0.2 bar) to release the first juices, less rich, for one hour. The escaping liquid is rich and greasy, very sweet, it has to make its way between the compacted berries by the pressure.

Must wait. This first phase is followed by a slow rise in pressure (up to 2 bars, for two hours) thanks to which more and more juices will be extracted. The last hour, the pressure is at its maximum (2 bar) to extract the richest juices, but also so that they can flow. The volume of a press is 12 to 13 hl. At the end of the harvest we have an average of fifty to sixty lots. 

Trimming

The liquid thus extracted gradually descends, by gravity, through pipes, from the bottom of the press to thermoregulated stainless steel tanks, buried and inerted, with a capacity of 25hl (2 pressed). The pressed is cooled overnight at a temperature close to 5-6 °.
Under the action of gravity, the particles present in the juice will be deposited at the bottom of the tank. The must and its aromas are thus refined. The mud will then be sucked and sent to the distillery.