White and rosé wines
harvests begin at the end of August when the grapes have reached their peak of ripeness. After picking the grapes they are transported to the winery in small crates to prevent crushing.
The grapes are then destemmed, crushed and lightly pressed
, in a pneumatic press.
Then the juice is gravity-racked in a thermoregulated vat set to 12°, to allow the « bourbe » or suspension deposit to settle at the bottom of the vat.
The racking operation lasts 24 hours. The next day these deposits are filtered for incorporation into the clear juice before vinification