During the alcoholic fermentation, the musts are transformed into wines under the action of yeasts which consume sugars, produce alcohol and floral and fruity aromas, characteristics of young wines.

      During this phase, the wine is protected from oxidation, the oxygen being consumed entirely by the yeasts.

      A second evolution in vats, malolactic fermentation, transforms malic acid into lactic acid and brings to the wine aromatic notes briochées, buttered.

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Cold transition and wine filtration

      After the various stages of working in the cuverie, comes the time of the Tirage, it is a question of putting the wine accompanied by its ferments in bottles to create a new fermentation lasting 6 to 8 weeks, yeasts consume sugar and release in wine, alcohol and carbon dioxide, this step is called "mossing"

The yeast thus consumes the entire oxygen present in the bottle, ensuring optimal protection of the wine against oxidation.

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