List of White Wines

After being destalked, white grapes are transferred to pneumatic presses under carbonic gas (CO₂) in order to avoid oxidation. We press grapes for 1 to 1½ hours, then place the juice in concrete vats that are coated with alimentary enamel. The juice is cooled to 5°C in order to favor the deposit of the must, or micro-particules of pulp.
After 24 hours, we separate the clear juice from the must for fermentation with control of temperature from 15 to 18°C for 15 days. At the end of alcoholic fermentation, transformation of the natural sugar into alcohol, we put a slight amount of sulfur in the wine, cool it, and fine it in order to make it clear, limpid, and brilliant.
As soon as we obtain this result, we filter the white wine with plates and bottle it, generally between December and February following the harvest.