VINIFICATION
We pick the rosés and the whites early in the morning when the outside temperature does not rise above 10° C, in order to avoid uncontrolled fermentations.
We then proceed to pick the reds, plot by plot, according to ripeness.
The whites are simply pressed then put to fermentate in vats where the temperature is kept below 17° C to preserve the aromas in spite of rather high alocholic degree. The whites of the Cuvée ermitage are made in recycled oak barrels on their own yeasts.
Our best rosés macerate for about 6 hours before being "bled" (and not pressed).Temperature-controlled fermentation under 17° C is essential in order to give our rosés their delicate and elegant aromas.
Our Saint Qvinis reds is made from grapes who are pressed after a week long fermentation at 26° C. This enables this pelasant wine to keep its freshness.
Our Ermitage red macerates forover three weeks before being pressed and kept at 26° C during its fermentation. Once it is ready it is put into recycled oak barrells of French oak for over a year . it it then blended in vats for homogeneity.
