Domaine de L'Estagnere red 2018

The work begins in the vineyard, to produce a sulfite-free cuvée, the grapes must be perfectly healthy. Maturity is monitored by berry tastings and regular analyses, which makes it possible to determine the optimal harvest date. The vinification is very traditional, except that we do not use SO2. The grapes are de-stemmed and crushed before being placed in thermo-regulated vats. The temperatures are maintained between 24 and 28°C, the extraction is done by pumping over controlled according to the daily tasting. Pressing takes place after 15 or 20 days of maceration and the wines are placed in vats for the time of malolactic fermentation. After a light fining, the wine is bottled.