List of Red Wines

At Kefraya, grapes are picked when the rate of natural sugar is between 12.5 and 14.5°C to obtain an average of 13.5°C. Grapes are destalked, crushed 100%, and put in stainless steel vats. The alcoholic fermentation takes place with the skin, the pulp, and the seeds of the grapes to extract all the phenolic components (color, tannins, aroma). This extraction is made by pumping over, which means that we pump the juice below and spray it carefully on the grapes, which are on top of the vat.

When the wine is well-balanced, we proceed with the running-off, separation of the wine from the must, which is pressed. The free run wine is separated from the press wine, which is added during the blending if its quality is good.

The length of maceration depends on the different grape-varieties:

After the alcoholic fermentation, we wait for the natural malolactic fermentation, or deterioration of malic acid into lactic acid. At the end of this fermentation, we proceed to a light sulphiting.

Les Bretèches du Château Kefraya

This wine ages exclusively in stainless steel vats in winter and in concrete vats with alimentary enamel in summer. From the end of February following the harvest, we do several comparative blind-tastings for each vat in order to select the best ones. When the selection is over, we blend precisely the different wines. And Les Bretèches du Château Kefraya exists.

In March, we fine the wine, which is a natural method to clarify and refine it. At this point, the wine is ready to bottle. Bottling begins in June after 8 months of aging.

Château Kefraya

We select only the following grape-varieties for Château Kefraya: Cabernet-Sauvignon, Syrah, Mourvèdre, and sometimes Carignan. This selection is done to obtain a wine for aging, which will be able to stay many years in cellars. Thus, we want a wine stronger, more colored, and with more tannins than Les Bretèches.

After the same method of selection of the different vats, we do the blending in November following the harvest. Château Kefraya ages partly in vats and partly in barrels coming from the best French oaks.

Aging lasts 16 to 18 months before fining, and the bottling 18 to 20 months after harvest. The red wine Château Kefraya is kept in the cellar of the Château during one year, at constant temperature, before selling.

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