Devatting of the Cuvée "A Mon Père"

After the manual harvest the whole bunches of grapes go 3 weeks through carbonic maceration. This process gives the wine its typical aromas of red berries.

After the devatting (separation of the liquid and the solid parts like stems, skins, seeds...) the wine is aged for the 12 to 18 months in oak barrels, before being bottled and appreciated by your taste buds!