Vinification

Each grape variety ripening at different periods, daily samplings are undertaken in the weeks preceding the grape harcest. They enables us to determine the ideal date of harvesting for each grape variety in function of the maturity and gustatory quality of the grapes.

TAVEL:
The harvest vinified as Tavel wine is meticulously destemmed, then lightly crushed in order to burst the berries and prepare them for several hours of maceration. This maceration allows us to extract all fruit aromas as well as the structure of the wine, and it is also during this phase that the must acquiries its legendary colour. After several hours of maceration, the grapes are "bled", meaning the resulting juice is drained off (called free run juice) and the remaining marc is softly pressed in the spécial press hence obtaining "press juice". these juices are then blended with the free run juices and vinified at the perfectly regulated temperature.

LIRAC RED WINE
The grapes are destemmed, slightly crushed, then put into vats for a long maceration. Particular care is given to the extraction of the skins and solids. Numerous tastings guide us in defining the number and frequency of the "pumping overs" (mixing of the juice with the solids), as well as the lenght of maceration which can last up to 30 days.

LIRAC WHITE WINE
The grapes are delicatly pressed and the juices racked after the settling of the must, for a slow fermentation regulated between 17-18°C, necessary for our grape varieties to fully express their aromatic potential.

COTES DU RHONE RED WINE
The destemmed and lightly pumped over grapes, macerated between 12 and 15 days, are carefully vinified to give our Côtes du Rhône red wines all their fruit, freshness and volume.