The cellar


VINIFICATION
Removing of the grape stalks in order to reduce any astringency. Length of the fermentation period: 4 weeks in closed vats of stainless steel or cement, frequent re-cycling at a temperature of 30°C, pressing out and malolactic fermentation.

TEMPERATING MONITORING
Trickle system

LENGTH OF VATTING
2 to 3 weeks

AGEING
vats 85%
barrels 15%
new barrels 20%

MATURING PERIOD
6 to 18 months

© Château Tour Marcillanet 2013 - All rights reserved
Europroject (www.europroject.bg)