DOMAINE BERTHELEMOT

Red wines:

Depending on the condition and degree of ripeness, the grapes, after sortation, are all or partly destalked then transferred to the vinification vats by an elevator belt so that there is no risk of damage.
Where grapes are from different plots in the same appellation, if the surface area justifies this, they can be vinified separately and batches identified throughout the winemaking process.
The domain is equipped with open, cylindrical vats with heat exchanging double wall through which either hot or cold water is circulated according to the vinification stage and the

particular requirements of the vintage.
For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5/8 days during which the skin cells are gradually broken down giving the juice its aroma and colour.

As the temperature rises, natural yeasts react and the alcoholic fermentation starts.

Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine.

The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted.
The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained.
Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally.
The wines on fine lees are then put in

casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. During the maturing process the wine will continue to clarify naturally and structure itself by the effects of a slow oxygen exchange via the wood pores and extraction of the aromatic elements of the oak.
The wines batches are racked and homogenized if necessary, following which they are left to rest for several weeks before filtering and bottling.