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The fermentation is done with local yeast that can be found naturally on the bloom of the grape, on its skin. Certain local yeast are very sought after, since they transform the sugar of the grapes into alcohol; other yeast are undesirable since they can generate unwanted tastes. For a fermentation of greatest quality, the Cotes du Rhone have selected, in the vineyards covering the territory, the best yeast for their gustatory qualities. These strains of yeast have been raised and freeze-dried to conserve them. The must is "yeasted" with these reactivated strains that will then invest the medium, inhibiting the action of the other strains of yeast. |
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| The yeast are thus native of the Rhone valley; different strains are used depending on the varietals. |
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| The yeast then develop rapidly, provoking a rise in temperature, making it necessary to cool the must. The temperature curve is controlled, so as to maintain an optimal fermentation temperature for red wines of 26-28°C. |
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| Every step is carefully controlled but the fermentation requires an even more attentive eye. |
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