The vinification is done in two modern cellars with access to the latest technology. The fermentation is done in temperature-controlled stainless steel tanks to apply the special method that Philippe ...
The vinification is done in two modern cellars with access to the latest technology. The fermentation is done in temperature-controlled stainless steel tanks to apply the special method that Philippe Dourthe developed in 1982. It means that you macerate the first few days with a relatively low temperature to extract the fruit aromas of the grapes. At the end of the fermentation you let the temperature rise to extract the finest tannins and a beautiful color. The malolactic fermentation follows. The wine is then stored for 18-20 months on oak barrels, of which 50-75% are new depending on the vintage. The wine is cleared with egg white.
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