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The Vignerons de Laudun winery has three pneumatic presses (acquired in 1998), each containing 240 hectoliters. The pommace is pressed 4 times, each successive time with a higher pressure. The first two presses are of high quality and are blended with the free-run juice. The last two presses are sent to a distillery to make alcohol. |
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| To create wines with strong structure and a long palate, the free-run wine and the press-wine are blended (85% free-run wine and 15% press-wine). |
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| New aromatic harmonies are thus created. |
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In November, the malolactic fermentation takes place, which is also carefully watched. Here, it is bacteria that de-acdidify the wines by transforming malic acid into lactic acid.
The malolactic fermentation is finished in outside tanks. After 15 days, the particles in suspension in the wine (the lees) deposit at the bottom of the tank. The colder the outside temperature, the faster the phenomenon. A little cold spell is thus welcome!
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| A centrifuge is used to clarify the free-run juice and the press-juice. |
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