V I N I F I C A T I O N

For the white wines, the grapes are immediately soft crushed in a pneumatic press. After the musts have settled (“débourbage”) the juice is set to ferment either for about 15 days in a temperature-controlled vat at 15-16° (cuvée “Terre d’Ocres”) or in wood barrels (cuvée “Hautes Pierres”).
As for the red wines, the grapes are stemmed and soft crushed and musts macerated at low temperature for 7 to 15 days which is the ideal duration for extracting the grapes’ colour and tannins. After the addition of yeast, the musts are fermented in stainless steel tanks for a few days on the skins. Free-run juice and pressed juice are maintained separately (Hautes Pierres) or blended (Terre d’Ocres).

A G E I N G

WHITES WINES
The cuvée “Hautes Pierres” is aged in oak (one quarter new barrels) for one year, whereas the cuvée “Terre d’Ocres” is aged in stainless steel tanks for 12 months.

RED WINES
The cuvée “Hautes Pierres” is matured in French oak for one year, during which the malolactic fermentation occurs. The cuvée “Terre d’Ocres” is matured in stainless steel tanks for one year.

To create best possible conditions for ageing, the cellar is air-conditioned and maintains a temperature of 14-15° during the vinification and 16-17° throughout the rest of the year.
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