Then allowed to sleep it off for several days depending on the appellation and is undertaken pressing. The malolactic fermentation takes place. Sometimes this is done just after alcoholic fermentation, sometimes you have to wait. It is a process of secondary bacterial conversion. Malic acid is converted to lactic acid, softer. This has the effect to reduce the initial acidity of the wine and increase its complexity.
The field it is either in concrete tanks, steel or enameled Burgundy barrels. The length will be determined depending on the vintage (an average of 12 months, but more if needed). Once breeding is finished, we are bottling ourselves. Thus we control the entire process: the grapes, raw material to the final product in the bottle.
The juice is drawn off the bottom of the tanks to return to the top of the tank to water the must to prevent it oxidizes and to extract tannins (color and bold).
Juice drop (that is to say, the juice of grapes without pressing) is withdrawn and placed in another tank. We are removing the must (grape which the fermentation process is complete) of the tank (operation called racking). We sent the must in the pneumatic press. Then the press begins with various computer programs that are adapted according to the quality of the grapes and on what is desired. Once this is done, the press juice is then also tanked. Then, the press juice and juice drop are assembled. Once malolactic fermentation are completed, we are aged the wine.
The wine making process is traditional. The first alcoholic fermentation takes place in the first place. That means the grapes are mature, therefore with their sweet yeast which are concentrated in the skin of grapes, and the grapes are crushed (fragmented slightly) before to arrive in the tank.
After 2 to 3 days, grapes come into fermentations. It will continue until all the sugar is converted into alcohol.