Malolactic fermentation occurs naturally over the winter.

Malolactic fermentation occurs naturally in winter.

Malolactic fermentation occurs naturally during winter.

The second fermentation, called malolactic fermentation (MLF), takes place in barrels.

The second fermentation, called malolactic fermentation (MLF), takes place in barrels.

No malolactic fermentation in order to maintain a good acidity level.

No malolactic fermentation in order to maintain a good level of acidity.

The malolactic fermentation takes place in barriques (50% new, 50% second passage).

No malolactic fermentation to preserve fruit and freshness.

The first fermentation (the alcohol fermentation) is quickly followed by the malolactic fermentation, which brings great stability to the wine.

Malolactic fermentation takes place inside of barrels previously used for 1 to 3 wines.

The malo-lactic fermentation gives it a distinctive taste and personality.

Malolactic fermentation, performed after alcoholic fermentation, begins in November and ends in December.

The various wines are then blended prior to malolactic fermentation to form our two red wines.

We keep our wines at a temperature of 20°C to favorise the malo-lactic fermentation.