Winemaking, assembly, development and aging of wines
Winemaking, assembly, development and aging of wines
The wines come from grapes with good maturity.
Grape maturity
Can be regarded as being with good maturity grapes with a sugar content below:
189 grams per liter of must for Cabernet Sauvignon and cost.
198 for other varieties.
The wines are vinified in accordance with local, loyal and constant.
Assembly of the varieties:
red wines
The wines come from the blend of grapes, grape must or wine from at least two varieties;
The Merlot is predominant and its proportion is greater than or equal to 40% of the blend;
The proportion of complementary varieties, together or separately, is greater than or equal to 20% of the blend
When vinified separately, wines from different grape varieties are assembled in the wine containers before the first transaction.
rosé wines
The wines come from the blend of grapes, grape must or wine from at least two varieties;
Cabernet Franc grape is dominant and its proportion is greater than or equal to 40% of the blend;
The proportion of complementary varieties, together or separately, is greater than or Childa 20% of the blend;
When vinified separately, wines from different grape varieties are assembled in the wine containers before the first transaction.
Rosé wines are made by bleeding, draining or direct pressing.
The red wines are produced either by traditional winemaking with or without pre-crushing and / or stalking, or by implementation of grape harvest with whole grapes.
The red wines are subject to a minimum breeding until 15 February of the year following the year of harvest.
Red wines are made to the consumer market at the end of the rearing period, from March 1 of the year following the year of harvest.
Rosé wines are consumer destination market according to the provisions of Article D. 645-17 of the Rural Code and Maritime Fishing
