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VINIFICATION OF DOMAINE DES DEUX ROCHES
Through our authentic, fresh, aromatic, pure wines, we hope to show you our vision of soil. We do our best to express the potential of each soil and each grape.
Vinification of our white wines
- According to their origins, the grapes are harvested either by machines or by hand
- The harvest starts in the mid-September with the Mâcon-Villages and finishes by mid October with the Pouilly Fuissé
- After being carried to the cellar, the Chardonnay's grapes will be deposed and pressed under the pneumatic pressure, then the juice flow out slowly and then the must could be put in tanks to be clarified under a low temperature.
- The clear must will be put in French barrels or stainless steel vats
- The alcoholic fermentation last 15 days to 21 days and the temperature is under control
- The malolactic fermentation is also finished. Once it's done we age our wines under the lees with until May with regular battonnages.
Vinification of our red Mâcon
- We start the harvest of Gamay on an early morning in order to pick the grapes as cool as possible
- The Gamay grapes are put in tanks by gravity
- A pre-fermented maceration is done at low temperature during 48/60 hours. During this period, the juice will get the colour and extend the aromas
- During the alcoholic fermentation the slight punching of the cap is effective and the temperature is managed under 25 °C
- Once the alcoholic fermentation is done, 30% of the wine is put in French oak barrels and 70% in stainless steel tanks
- The blend is done in May
Ageing
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