Vinification

Vinification is the art of managing and monitoring the transformation of grape juice into wine. This transformation results from the action of natural fermentation agents - yeasts - on the skins of ripe grapes. The yeasts turn the sugar into alcohol and carbon dioxide. Red wines are vinified using grapes with white flesh and red skins - it is the maceration of the skins in the colourless juice that gives the wine its colour. The grapes are poured into a vat, where alcoholic fermentation starts immediately. The juice heats up until it starts bubbling, which makes the solid matter (skins, pips, etc) - collectively known as the "cap" - rise to the surface. At the same time, the heat dilutes the substances that give the wine its red colour. For our Corbières wine, maceration continues after fermentation in order to ensure extraction of a maximum amount of flavours and of the tannins required for the wine to be kept (5 to 10 years). Carbonic maceration consists in placing the grapes directly into a carbon dioxide-saturated vat where two types of fermentation occur in ten days. This results in supple, very aromatic wines that are ready to drink very soon. Once the marc has risen to the surface, the "free run wine" is drained off and the marc is pressed to obtain the "press wine", richer in colouring substance, which may be added to the free run wine. The marc is then distilled to make eaux de vie and spirits.

Use the magnifying glass to display the corresponding bottle
	AOC CORBIERES: **CROIX DE SAINT-ANNE**
	GRAPE VARIETIES: - Carignan 60 % - Syrah 40 %
	SOILS: Clay-limestone hillsides.
	AGE OF THE VINES: 60 years minimum for the Carignan (selection by terroir).
	CLIMATE: Mediterranean, mild winters and hot, dry summers.
	VINIFICATION: The Carignan and Syrah varieties are picked by hand, then vinified using the carbonic maceration technique. Vatting lasts around 20 days. Partial maturing in new oak barrels.
	LAYING DOWN: 8 to 10 years.
	TASTING: We advise you to uncork the wine and leave it to reach room temperature 2 hours before tasting. Goes with red meat, game, and cheeses.
	AWARDS WON BY THE 98 VINTAGE: Concours des Grands Vins de France (Mâcon) and Concours Général des Corbières (Silver Medal).

	AOC CORBIERES: **DOMAINE DE PLAISANCE**
	GRAPE VARIETIES: - Carignan 40 % - Syrah 20 % - Grenache 20 % - Mourvèdre 20 %
	SOILS: Land: Ancient terrace with large pebbles on a clay-limestone soil.
	CLIMATE: Mediterranean
	VINIFICATION: All grape varieties are harvested by hand and vinified using the carbonic maceration technique for 2 weeks. Once the alcoholic and malolactic fermentation is complete, the wine is put into barrels for 10 to 12 months.
	LAYING DOWN: 8 to 10 years.
	TASTING: We advise you to uncork the wine and leave it to reach room temperature 2 hours before tasting. Goes with roasted meat, game, cassoulet, cheeses.

	AOC CORBIERES: **CHATEAU ROUMENGUIERE**
	GRAPE VARIETIES: - Carignan 50 % - Syrah 25 % - Grenache 25 %
	SOILS: Ancient terrace of large pebbles.
	CLIMATE: Mediterranean, mild winters and hot, dry summers.
	VINIFICATION: The Carignan and Grenache are picked by hand and the Syrah mechanically. The Carignan and Grenache undergo carbonic maceration for 10 days. The Syrah is de-stemmed and vinified in the traditional way. Vatting lasts 15 to 20 days.
	LAYING DOWN: 5 to 8 years.
	TASTING: We advise you to uncork the wine and leave it to reach room temperature 2 hours before tasting. Goes with red meat, game, cheeses.

	AOC CORBIERES: ** TRADITION**
	GRAPE VARIETIES: - Carignan 50 % - Syrah 20 % - Grenache 20 % - Mourvèdre 10 %
	SOILS: Clay-limestone.
	CLIMATE: Mediterranean, mild winters and hot, dry summers.
	VINIFICATION: All varieties are harvested when ripe and vinified in the traditional way. Vatting lasts around 8 days.
	LAYING DOWN: 5 years.
	TASTING: We advise you to uncork the wine and leave it to reach room temperature 2 hours before tasting. Goes with white meat, game, cheeses.

	AOC CORBIERES: **CUVEE DES VIGNERONS**
	GRAPE VARIETIES: - Carignan 40 % - Syrah 20 % - Grenache 20 % - Mourvèdre 20 %
	SOIL: Clay-limestone hillsides.
	CLIMATE: Mediterranean
	VINIFICATION: All varieties are picked by hand and undergo carbonic maceration. Vatting lasts around 12 days.
	LAYING DOWN: 3 to 10 years
	TASTING: We advise you to uncork the wine and leave it to reach room temperature 2 hours before tasting. Goes with game, meat in sauce, cheeses.

	AOC CORBIERES ROSE: **CAPOUNADO**
	GRAPE VARIETIES: - Syrah
	SOIL: Clay limestone.
	CLIMATE: Mediterranean
	VINIFICATION: The Syrah is picked when ripe - 12°5. The musts are bled off and fermented at a low temperature (16°) for around 10 days.
	LAYING DOWN: Drink within two years.
	TASTING: At 12° with fish, cold meat dishes and grilled meat.

	AOC CORBIERES WHITE: **REINE DES BOIS**
	GRAPE VARIETIES: - GRENACHE BLANC 50 % - MACCABEU BLANC 50 %
	SOIL: Clay-limestone.
	CLIMATE: Mediterranean.
	VINIFICATION: The Grenache and Maccabeu are picked when ripe - around 12°5. Very gentle pressing gives very clear musts, immediately put into new barrels. Alcoholic fermentation lasts around 10 days. During the first 3 months we stir the wine twice a week (to put the fine lees into suspension), then once a week until the end of the maturing process, which lasts around 6 months.
	LAYING DOWN: 3 years.
	TASTING: 10-12° with seafood, fresh foie gras, goose rillettes.

	VIN DE PAYS: **HAUTERIVE**
	GRAPE VARIETIES: - Merlot 50 % - Carignan 50 %
	CLIMATE: Mediterranean.
	SOIL: Clay-limestone.
	VINIFICATION: Mechanical harvesting, then de-stemming and traditional vinification lasting 10 days at a temperature of 28° to 30°.
	LAYING DOWN: 3 years.
	TASTING: We advise you to uncork the wine and leave it to reach room temperature 2 hours before tasting. Goes with white meat, poultry, starters, cheeses.

	VIN DE PAYS: **HAUTERIVE ROSE**
	GRAPE VARIETIES: - Cinsaut 50 % - Carignan 30 % - Grenache 20 %
	SOIL: Clay-limestone.
	CLIMATE: Mediterranean.
	VINIFICATION: Mechanical harvesting, then de-stemming and vatting. Extraction of the must by the bleeding technique. Fermentation is carried out at 17/18° for 10 to 15 days.
	LAYING DOWN: Should be drunk within a year. Serve at 10-12°C with salads, grilled meat, poultry, fish.

	VIN DE PAYS: **CHARDONNAY**
	SOIL: Clay-limestone.
	CLIMATE: Mediterranean: mild winters and hot, dry summers.
	VINIFICATION: Harvested mechanically during the night to avoid any oxidation due to the heat. Ripeness must be excellent. Extraction of the musts by direct pressing, then settling of the must and low-temperature fermentation (16°/17°) for 10 to 15 days. Once the alcoholic fermentation is complete, the wine is racked.
	LAYING DOWN: Should be drunk within a year to preserve all the fruity flavour.
	TASTING: 10° to 12° with fish, seafood, or as an aperitif.

	VIN DE PAYS: **SAUVIGNON**
	SOIL: Clay-limestone.
	CLIMATE: Mediterranean: mild winters and hot, dry summers.
	VINIFICATION: Harvested mechanically during the night to avoid any oxidation due to the heat. Ripeness must be excellent. Extraction of the musts by direct pressing, then settling of the must and low-temperature fermentation (16°/17°) for 10 to 15 days. Once the alcoholic fermentation is complete, the wine is racked.
	LAYING DOWN: Should be drunk within a year to preserve all the fruity flavour.
	TASTING: 10° to 12° with fish, seafood, or as an aperitif.

Laying down
	To develop fully, wine needs to be kept in a dark, cool cellar with a constant temperature. Wine bottles should be laid down, and handled as little as possible.

Tasting:

For connoisseurs, tasting a great wine is a ritual performed in silence and with reverence. Our wines will give even greater pleasure if you give them the attention they deserve. Visual examination: observe the colour, brillance and limpidity of the wine. Nose: hold the glass by its base and swirl the wine, and let your nose assess the quality of its aromas and bouquet. The aromas are the scents given off by the grapes in young wines. Each grape variety and soil type offers specific aromas. Bouquet: the result of the development of the wine over the years. Taste: let the first mouthful linger a few seconds in your mouth, to judge its gustatory qualities (velvety, supple, rounded, full, etc). Express what you feel when you taste the wine; very ordinary words become poetry and establish the subtle complicity between wine and human being.