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Each grape variety is vinified separately.
• The white grapes are destemmed and then pressed in a pneumatic press. The must is cooled to 10°C while the residue settles, after which yeast is added to trigger fermentation.
• The red grapes are destemmed and put into vats, where they ferment for at least one week. Pump-overs and rack-and-return are used during fermentation to extract a maximum of polyphenols and aromatic substances.
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S.C.V. La Cave de Coursan et d'Armissan
37 rue de l'Espérance • 11110 Coursan • France
Phone: +33 4 68 33 50 31 • Fax: +33 4 68 33 40 94
info@cavelaclape.com
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