It is essential that grapes should be in a perfect state of health
for a successful harvest. The slightest disease or mould can have
dramatic consequences. Harvesting is by hand and is started when
the "moût" has reached an alcohol content of 14° to 15°.



Grapes are taken intact to the winery before pressing. This is
followed by very gentle pneumatic pressing, and the selection of
the free-run juice. The "moût", which arrives at a temperature of
23°C, is cooled to 10°C by a heat exchanger.

Forty-eight hours later, the clear juice is racked, and the "moût"
seeded with selected yeasts.

      Temperatures during fermentation are computer controlled as
is the "density" to ensure optimum recuperation of the aromas.

After the "mutage", the "moût" must have an alcohol
content of exactly 15% and 125 g per litre in residual sugar,
i.e. unfermented grape sugar.
This is why it is called a Sweet Aperitf Wine (VDN in french).

Late autumn, INAO (National Institute for Wines of Guaranteed Origin) takes samples in the winery. Following
analysis and tasting, the wine is granted its Label, i.e. approval
for it to be sold.




For this wine the grapes are harvested slightly earlier when the must reaches 13° alcohol.

During vinification however, by contrast with VDNs, fermentation is not stopped and all the sugar is
transformed into alcohol.

The wine is dry, but with the full flavour of the grapes.

It is a table wine sold under the Vin de Pays d'Oc label.



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