Manual Harvests
The Red Fruit Flavors
During the harvests, the bunches of grapes are cut by hand, then carefully selected. The berries are separated from their clusters, “la rafle”. After placing them into vats, the grape is cooled to stall the alcoholic fermentation and to allow the skin of the grapes to perfume the juice by liberating its red fruit aromas. A slow infusion, rather than seeking a rapid extraction of aromas, this is how the vinification takes place over several weeks, with a desire to limit the number of interventions. The grapes abandon their color, benefiting and enriching the young wine.
