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The entire bunches of grapes are sorted and placed in a pneumatic press, which gives maximum must extraction and fine deposits with plenty of aromatic potential. Any non-settled must is immediately funnelled into oak barrels. At least 1/3 of these are new, while the rest are barrels that have been used for 1 to 3 years. During the active phase of alcoholic fermentation, which extends over a month, the juices are stirred every day to keeps the lees in suspension. These and the light deposits will enhance the bouquet. During the subsequent maturing phase, the juices will be stirred at least once a week.
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