CÔTES DE GASCOGNE, France
Each one is analysed geologically, and planted with the most suitable varieties. As part of this unique expertise, each plant is meticulously tended, and watched. As the grapes ripen, they are carefully harvested and the best technology is used for optimum vinification…
The grapes are destemmed as they are harvested, and immediately placed in airtight tanks. This is where vinification begins, protected against the harmful effects of oxygen.
The tanks are rapidly taken to the cellars and emptied into pneumatic press in which the grapes are macerated with the skins for five to six hours.
Only the free flowing juice extracted at a pressure of less than 600g is kept, and held at a low temperature for two or three days. After this, fermentation starts – a natural process in which sugar is transformed into alcohol by yeasts.
Should be stored upright, in a cool dark place. Will keep for 2 to 3 years.