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Grapes are picked by hand and sorted out in small cases for the Terre des Anges. They are de-stemmed, crushed and tipped into uncoated concrete tanks.
After 3 to 4 days of cold maceration to extract fruit aromas, the fermentation starts naturally using indigenous yeast and last for 10 days (Max temperature 28°C (82°F)). During this period we alternate délestage with punch down to extract maximum grape potential.
Once the wine finishes fermenting, the maceration process continues for approximately 10 more days.
The wine is then aged for 12 month, 30% in oak barrels where the malolactic fermentation starts, and 70% in uncoated concrete tank.