In the cellars

Vinification de nos blancs de Quincy :

Vinification of our Quincy white wines:

The freshly picked grapes are transported directly to the cellars to be sorted.

We carry out skin maceration of the grapes from the best plots, which enables greater, more complex aromas to be extracted. The grapes are then pressed in a pneumatic press where pressure on the grapes is perfectly measured.

The must is then left to settle for around 24 hours.

The musts, now separated from their lees, will be fermented in temperature controlled stainless steel tanks. Fermentation, which converts the sugar into alcohol, will take place

at a temperature of between 16 to 18 °C. The control of fermentation temperatures enables longer fermentation resulting in finer, more intense aromas.

At the end of fermentation, a first racking is performed to remove the "gross lees". The wines are then aged on the "fine lees". The wine is regularly stirred up to re-suspend the lees in order to add smoothness, complexity and finesse to the wine.

Following clarification and stabilization operations, the wines will be bottled between March and September.

Vinification of Chateaumeillant « Gris » wine.

Grapes for our "gris" are harvested by hand and then sorted and pressed directly. This is a particular characteristic of this wine. "Gris" can only be made by direct pressing of the grapes. Prior maceration is not permitted. This is what gives our wines their pale pink, salmon colour.

Vinification then proceeds in the same way as for our whites.

Red wine vinification.

After these steps, essential to production of a great wine, have been carried out, vinification can start. Here the aim is the same: to bring out the very best of the Terroir. Grapes harvested from the different vineyard plots can be vinified separately in tanks of various capacities.

After vatting, the aim of cold pre-fermentation maceration is to preserve the freshness, aromatic characteristics and colour of each year's wine. Around one week's fermentation and two weeks' maceration then follow.

The wines are run off and we obtain free run juice and press juice that go into vats or barrels. Malo-lactic fermentation then starts enabling natural de-acidification of the wine. Once completed, we carry out the first racking and then the sulfiting, which stabilizes the wine.

The aging period then begins, during which the wines will be racked several times.

The first bottling will be carried out in the spring. The wines in oak barrels will only be bottled after 12 months.