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high temperature of between
25 and 30°C. Once the sugars have turned into
alcohol, the malic acid that is naturally present
in wine turns into lactic acid. This process, called
the malolactic fermentation, makes for a supple,
round and stable wine. This wine is then drawn off,
racked and ages for a further two years before bottling.
We choose to age a certain amount of this wine in
oak casks and to bottle it separately under the
label "vieilli en fûts". The wine is thus ready
for sale two to three years after harvesting. |
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