Grenache Rouge

Grape sorting on a vibrating conveyor belt table. Grape cooling at 7oC. 6-hour skin contact at 10oC. Only the free-run juice is collected and used. Fermentation in stainless steel tanks at 15oC.
For this vintage, 15% of the total quantity was fermented with indigenous yeasts using the “pied de cuve” technique. We picked the desired amount of grapes and pressed them in vessels at our vineyard; this way we allowed the fermentation to start right there, taking advantage of the population of native yeasts present.