Crushing

Once sorted, the grapes are gently destemmed and crushed, not squeezed. We only break the skin by a little cut. We do a cold maceration/cold-soak for 24 hours. The juice is cooled down to around 12 degrees. After that half of the tanks we do a natural fermentation and the other half is being inoculated with a natural yeast. We use cooling to get a slow fermentation (control @ 28 C by cooling plates). This makes a more complex wine.