The raisins are removed from the bunch, if this has not already been done by the farmer

Immediately after their arrival in the cellar, the grapes are crushed but not destemed.

To produce the wine of La Mondotte, the fruit is sorted before and after de-stemming.

Harvests are carried out by hand and the grapes are sorted on tables before de-stemming.

Most coffee, however, is picked by hand by either selective or strip picking.

Manual harvesting, followed by de-stemming and gravity discharge in the fermentation tanks.

Harvests are carried out by hand and the grapes are sorted on tables before de-stemming.

After de-stemming, the grapes were fermented in 12,300 liters stainless steel tanks at a controlled temperature.

The vinification starts with 80% destemming, then we carry out a cold pre-fermentation soak for 4 to 5 days.

Meanwhile, aged wines, reserve and grand reserve are produced by the Bordeaux or destemming method.

This wine is made by destemming the grapes and subjecting them to a pre-fermentation maceration in stainless steel deposits for 36 hours, at a controlled temperature.

The technique is rigorously applied: grapes are trimmed before and after being dropped off the bunches, juice selection, and racking in vats without pressing.

After the laborious task of de-stemming and de-veining, the leaves are being hand-milled very gently between large granite wheels into the final matcha powder.

After destemming, the grapes were macerated cold for 6 days to express the color and aromas before fermentation.

To be implemented, this process requires a perfect de-stalking, moderate crushing and sulphite to protect the wort from oxidation.