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Unlike the red winemaking process, the fermentation that produces white wine is done with juice and not with complete fruit.
The selected grape varietals are sent from the hopper to be removed from their stems, and then directly to the horizontal draining tank. |
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| Depending on the varietal, a certain aroma may be desired from the skin. As soon as the flavor is obtained, the juice is drawn immediately. |
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The draining tank is temperature regulated at 10-12°C. The temperature must remain constant. As soon as the extraction of desired aromas is obtained, the juice is drawn - this is the free-run juice.
Once the juice is drawn off, the grapes are sent to a pneumatic press. The first light press produces a quality juice. Then more powerful presses produce secondary whites. |
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| The quality juice from the first press is blended with the free-run juice to produce exceptional whites. |
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from vine to wine | Provence | contact
