Wine production processes are used to capture the aromatic potential of the grape variety being used and to give the final product a good nose.
White wine:
Light direct pressing, settling tightly packed to ferment very clean juices, correct selection of yeast, fermentation at low temperature (15°C), filtering at the end of fermentation.
Rose wine:
Wine production similar to that of the whites, with a direct pressing of the red grapes, then a fermentation at low temperature.
Red wines:
Soaking before fermentation in cold 4°C degree for three days to weaken the cell walls of the grape skins in order to liberate aromatic precursors; adding yeast then fermentation between 22° and 24°C for about a week; only full flavoured wine is used for the ‘Terrasses de Lalande’. When the malolactic fermentation, which stabilises the new wine has finished, wines are then fast filtered.
The ultra-sophisticated equipment of the cellar allows some vinification on the fruit:
- - wines of the range “Terrasses” are first cooled down with dry ice at -60° for 5 hours for a better extraction of the aromas.
- - Then fermentation at low temperature for 15 - 20 days in order to extract the fermentation aromas. For the white, a bouquet of citrus fruit / passion fruit and for rosés and reds, a bouquet of fresh fruits.
