Traditional
Daily pumping
Controlled fermentation temperature of 28 °
Automatic thermo-regulation by condenser
Good period of fermentation on skins (about 3 weeks) in concrete/epoxy and stainless steel tanks
Livestock is differentiated wines:
In French oak barrels for wine Château Barateau "Cru Bourgeois" with a percentage of new wood about 25% and 100% for the "Cuvée Prestige"
The second wine is aged in vats for 6 months with the proper techniques to ensure roundness and flexibility it faster
Full fining with egg
Filtration setting
Bottled at the Château
Fining is carried out entirely with egg white. It is an ancient practice essential for clarifying the wine by eliminating particles in suspension and excess coloured material.
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