Orchestrated by Paul-Henri, winemaker
and oenologist, the winemaking is
characterised by the richness of
the Rhône.
The grapes are fermented whole.
This method, which has largely died
out in the rest of the region, requires
a manual harvest as well as a
rigorous selection of grapes at the
moment of picking. Paul-Henri
chose this method because he believes
it allows the grapes to conserve more
of their fruit flavour and gives the
wine a certain aromatic complexity.
The cuverie works on the gravity
principle, which also helps protect
the raw material before vatting.
The grapes are fermented for between
eight and twenty days, depending on
the variety. Each parcel of vines and
each grape variety is vinified separately
to enable a better selection to be |
made at the time of blending.
The blending is a result of family
tastings immediately after the fermentation
and then again in the spring
for the final blending.
The wine is then matured for
between eight and eighteen months
in cuve, depending on the wine.
After that comes the second stage of
ageing – the bottling. Relatively
unique in the region, the bottling is
done at the domaine.The objective of
this is once again to preserve the aromas
in the wine. For each cuve Paul-Henri
decides exactly the right moment to
bottle. There then follows a period of
bottle ageing of between three and six
months in the cellar at the domaine
before the wine is sold. |
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