Vinification and ageing
The Dubourdieu method
White wines
No de-stemming and no crushing
Pneumatic pressing without breaking up the press-cake and with very gradual increase in pressure
Settling of the juice and yeasting in vat
Juice run into barrels at the very beginning of fermentation.
20% new barrels
Weekly stirring of the lees
Fining with bentonite in April
Bottling in May
Red wines
Vatting period of 20 to 25 days at controlled temperatures of 25°C and 28°C
Pump-overs with very limited aeration
One single delestage (rack and return). A ten-day post-fermentation period at 30°C
Malo-lactic fermentation in vats
First blendings carried out in November
Run into barrels (30% of which are new and solely French oak) in December
Two rackings during the 12-month ageing period
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