VINIFICATION

After checking the plots, controlled the health status of grapes and checked their maturity, we harvest the grapes at their most ripe stage.

We chose a sulfite free vinification which givesa more natural product and which improves the fruit potential.

During the fermentation, a 25°C temperature is ensured, then follows a warm temperature maceration for about 10 days in order to extract the tanins and colouring matters necessary for long-keeping wines.

Then the drawing off is carried out (each different vintage).
After a few months, once the wines have settled, we blend the different varieties in different proportions according to the wines we wish to produce.

Rosé du Tastet is a blend of Merlot and Cabernet Sauvignon.

The Merlot is tanked, then the vat is emptied after a few hours, which is called bleeding the tank .
The cabernet sauvignon is pressed directly following the harvest of the grapes.

The must is kept at 5°C for 48 hours. Then we separate the juice from the sediments, which is called débourbage .
We allow the temperature to rise again up to 17°C/18°C and we start the fermentation with selected aroma yeasts. During the fermentation, we maintain a temperature of 18°C.

This blending produces a fruity wine with a hint of acidity with a fresh and very pleasant aftertaste.
It can be easily enjoyed with starters or grilled food.

The soft white wine is made with Sauvignon gris.

Once the grapes are pressed, we extract the must which will be kept at a low temperature for 48 hours.

We then do a débourbage (separating the juice from the sediments).
After a few days, we start the fermentation at 16°C.
The fermentation is stopped when 35 grs of sugar remain.

We get a semi dry white wine with only 11.5 degrees of alcohol, easy to drink for aperitif as well as with foie gras or desserts.