Château De La Dauphine

Winemaking:
Double sorting table before and after destemming, the grapes are gravity fed into tanks
Extraction: Manual Pumping over 1 1/2 volumes per day for 10 days with little eration
Fermentation at 26°C for 20 days.
Maceration for 30 days
Vertical pressing with separation of the musts; P1 - P2 - P3 malolactic fermentation in tanks
Maturing of separate batches in oak for 12 months with 25% of new barrels

Winemaking:
Classic sorting out
Vatting for 25 days in concrete tanks

Winemaking:
Classic sorting out
Vatting for 25 days in concrete tanks

Winemaking:
Double sorting table before and after destemming, the grapes are gravity-fed into tanks.
Homogenization by turbo-pigeage (controlled punching down) twice before fermentation. Moderate pumping over, which is then stopped before the end of fermentation.
Fermentation at 26°C for 30 days.
Maceration for 35 days.
Long and gentle vertical pressing.
Partial malolactic fermentation in barrels.
Maturing of separate batches in oak for 12 months with 30% of new barrels.

Winemaking:
Double sorting table before and after destemming, the grapes are gravity fed into tanks
Fermentation at 28°C. Maceration for 30 days
Extraction: Manual
Vertical pressing with separation of the musts
Malolactic fermentation in Barrels (30%)
Maturing of separate batches in oak for 12 months with 30% of new barrels

Winemaking:
Pneumatic pressing with separation of the must
Fermentation 18°C
Bottling in December 2019

Winemaking:
Direct pressing
Fermentation at 18°C
Vertical hydraulic pressing with juice separation; P1 - P2 - P3
Bottled on 9 December 2016

Winemaking:
Pneumatic pressing with separation of the musts
Fermentation at 18°C
Maturing in oak barrels (50% new): 6 months
Bottling: April 2020

Winemaking:
Standard sorting out
Vatting for 25 days in concrete tanks

Winemaking:
Double sorting table before and after destemming, the grapes are gravity fed into tanks
Fermentation at 28°C. Maceration for 30 days
Extraction: Manual
Vertical pressing with separation of the musts
Malolactic fermentation in Barrels (30%)
Maturing of separate batches in oak for 12 months with 30% of new barrels