Menu   VINIFICATION OF DOMAINE D'ANTUGNAC   Vinification of our red wines    - Each  grape variety is vinificated separately   - All the harvest is sorted out after destemming    Grapes are sorted out    - Harvest start early in the morning in order to keep the grapes cool. Then, the grapes are put in tank by gravity and a cold primary macerations at 10°C is done during 3 days.    - Few days later, the alcoholic fermentation start. The temperature is under control at 25°C maximum.   - Extraction is accomplished everyday with delicate and soft “pigeage”.   - The duration of the maceration depends on the variety of grape, normally between 5 and 15 days.   Above all, we pay attention to fulfill the structure of our wine in terms of smoothness and aromatic expression.   - After the pressing, the pressed juice is separately and eventuality integrated after tasting.   - After the malolactic fermentation and tasting,  wines are blend in order to constitute ours different vintage.   - The ageing takes place in french oak barrels (Pinot Noir) or in vats depending on the wines.     Vinification of our white wines   - Each grapes varieties are vinificated separatly    - Following plots, grapes and soils, the grapes are harvested by hand or with our mechanic harvest machine. It allows us to harvest the grapes the right day  at the right hour. We can avoid the warmest hours of the day to bring grapes to the cellar with a lower temperature. The delay between the crops and arrival in the press is reduced what lowers the oxidation.   - After pressing the must takes place in tank. With low temperature the must are decanting.   - Alcoholic fermentations last 15 to 21 days in tanks or in barrels. We look for a maximum of 20°C during this time.   - Malolactic fermentation is done and start soon after the alcoholic fermentation.     - We age the wines on fines lees in tanks or in barrels with regular batonnages.   In barrels until the end of the Spring for the Limoux wines In tanks until the end of the winter for our other whites wines.   Ageing cellar for the Limoux wines  & Pinots Noir Vinification of the rosé wine   - Our goal each year is to realize a pale coloured rosé, crip and fruity...    - Cinsault, Merlot and Syrah which composed our wine are pressed separately and immediatly when they arrive in the cellar.   - After pressing the must takes place in tank. With low temperature the must are decanting.   - Alcoholic fermentations last 15 to 21 days in tanks and we look for a maximum of 20°C during this time.   - Malolactic fermentation is done and start soon after the alcoholic fermentation   - Once the blend done, ageing takes place on fines lees in tanks until February.   Have a look to our red, with and rosé wines Menu