Whites & Rosés
The harvest starts often by the white grapes for the white wines followed by black grapes for the rosés.
The process for making these two kinds of wines is totally different from the reds wines process. As soon as the grapes is cut, early in the morning to keep it fresh, directly pressed then put in inox tanks and cooled down. The temperatures drop of the wine temperature during a few days facilitate the deposit of lees (rests of stalked and dead lees) and their elimination.
Then the alcoholic fermentation (transformation of sugar in alcohol by yeasts) can start slowly to keep the finest aromas we can. When it’s over we do various racking to get rid of the gross lees and keep the fine ones during the aging (few weeks) to bring roundness to the wines.
After a few weeks in tanks, during which we watch and control the evolution every single day and make some batonnage (lees stirring to help the exchanges between lees and wine), the wine is filtered. After a few more months in tanks it will be bottled.
On the contrary of the red wines we decide which blending we want at the harvest and choose the kind and amount of grapes we want depending on the blend decided.