Malolactic fermentation is then blocked guaranteeing optimum the freshness and acidity of the wine
Then comes racking, and finally maturing can begin, with lies stirring to bring the fine "lies" into suspension twice in the same week.
This operation delivers an abundance of matter.
After the second racking, the wine is filtered and bottled to begin its lengthy maturation before its availability for consumption.
For the red
, the equipment from which FONTCREUSE allows for cold prefermentary maceration by remounting the juice in the vats for 21 days
Malolactic fermentation and ageing are done in the barrels where the Wine is kept for 12 months.