White wines - Off-skin winemaking
No sooner picked, white grapes are placed inside a cold room (6°/8°) overnight. The next day, they are either crushed directly or most often de-stemmed before vatting where maceration starts.
This technique makes it possible to extract the precursors of aromas contained/present in the skins. Fermentation takes place both in thermo-regulated vats (60%) and barrels (40%).
This technique makes it possible to extract the precursors of aromas contained/present in the skins. Fermentation takes place both in thermo-regulated vats (60%) and barrels (40%).
Red wines - On-skin winemaking
Whenever possible given the individual characteristics of each vintage, pre-fermentation maceration is carried out at Couhins over 4 to 5 days. The major part of the extraction process and of pumping over is carried out during the pre-fermentation and fermentation stages, at moderate temperatures, in order to obtain optimum aromas and colour, plus high quality tannins as well.
