Fermentation

Fermentation is the process of converting grapes into wine. Every step of the fermentation process is subject to strict supervision and management.
 

Red wine fermentation: Cold maceration for approximately 5-7 days at at 15°C before the alcohol fermentation, which can better extract the color and tannin and rich aroma from the grape skin. After the cold maceration, the temperature is increased to start the alcohol fermentation. Yeast will convert glucose into alcohol at a temperature of 24-28°C. The alcohol fermentation will last for 8 to 10 days. During this period, the contents in the tank are alternatively pumped over the grape must (remontage) and punched down the cap of the grape skins (pigeage). The tanks are then raised to a temperature of 28°C and left with the grape skin for 7-15 days, which is very important for us to extract tannins.
 

White wine fermentation: The grapes that have been de-stemmed and slightly crushed will pressed into a pneumatic press. The grape juice is then transferred to a stainless-steel fermentation tank at a temperature of 8°C for 24 hours. Then transfer the clarified grape juice to another stainless-steel fermentation tank or a big oak barrel for the alcoholic fermentation. The fermentation starts at low temperature (14°C). It lasts for about 2 weeks in a stainless-steel tank, and then is aged on lee in a stainless-steel tank for 3 to 4 months or 8-10 months in oak barrels. During this period, we do the batonnage according to the taste.