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Wine making

Wine making

Lionel, our Master Winemaker, and his cellarman Rafaël work day by day to improve the quality of our wines.  They adapt their winemaking  methods  to the yields and quality of each grape harvest.  Their 40 years of experience allows them to produce excellent value for money every year.

Methods – appellation by appellation :

Red Vin de Pays :

Destemming of Cabernet and Merlot .  Thermovinification (heating of the grapes followed by 30 minutes maceration).  Free run-off then pressing.  Cooling to 20°C.  Filtering.  Addition of yeast.  Fermentation at controlled temperature.

Rosé Vin de Pays

Destemming of Syrah and Grenache Noir.  Maceration with the skins for 6 to 8 hours.  Separation of juice.  Cold settling and racking.  Temperature control.

White Vin de Pays

Grapes harvested at night to preserve the aromas.  De-stemming of Viognier under dry ice (to prevent oxidation of the must).  Immediate pressing (pneumatic press).  Cold settling and racking.  Fermentation at controlled temperature.

AOC Côtes de Roussillon Villages “Château de Péna” :

Hand-picking.  Following the purest tradition, different fermentation methods are used for the grape varieties which compose this wine: whole-grape maceration for the Syrah and Carignan, with constant temperature control .  Destemming and four weeks of traditional maceration under controlled temperature for the Grenache Noir.

AOC Côtes du Roussillon Villages  “Les Pierres Noires”

Whole grape maceration for Syrah and Carignan.  Temperature control.  Destemming of Grenache Noir.  Traditional maceration for four weeks.  Temperature control.  Four months’ ageing in traditional vats.  Transfer to oak barrels for nine months.

AOC Muscat de Rivesaltes:

Destemming.  Short maceration on the skins.  Gentle pressing (pneumatic press).  Cold settling and racking.  Fermentation at controlled temperature of 17°C.  Muting with wine alcohol to preserve the natural sugars.  Early bottling.

AOC Rivesaltes Ambré and Rivesaltes Tuilé

Destemming.  Cold settling and racking (at 4°C).  Fermentation at controlled temperature of 17°C.   Maceration in vats for 60 days with two vat transfers to mix in the solid cap of “marc” (crushed grapes ).  Muting “on the marc” (addition of wine alcohol to the must which is fermenting together with the crushed grapes).  This technique produces wines which are very rich in aromas and  tannins.  Two years’ ageing before marketing .  Rivesaltes Tuilé  is aged for seven years in 160 gallon oak casks.