Natural vinification; The ""saignee method"" & direct pressing; Fermentation in concrete vats and barrels
Manual harvesting, direct pressing of destemmed grapes and entire bunches of grapes; Fermentation in stainless steel vats, barrel and casks
Manual harvesting; Natural vinification, entire bunches of grapes 7-day barrel fermentation; Fermentation in concrete vats and barrels
Manual harvesting; Natural vinification, destemming 30-day fermentation in concrete vats
Vinified and matured in wooden tun and high wooden barrel during 10 up to 12 months on fine lees.
The apples are mixed, crushed and pressed. The apple juice is fermented right out to give cider to be distilled
The apples are entirely untreated. In addition, the Organic Cider is unpasteurised
The apples are simply mixed, crushed and pressed, slowly and delicately so that the juice retains all the flavour and goodness of the apple. The juice is then clarified and pasteurised. No sugar is added
pasteurized juice and no sugar added
The juice is then clarified, pasteurised and carbonated. No sugar is added.
Soft pressing of 55% first flower must and cold fermentation
A wine coming from softly pressed grapes called “free-run juice” which afterwards ferments at low temperatures. Charmat method
24 hours on skins with aggressive punch downs. Indigenous yeasts, spontaneous fermentation in underground cellars cooled by the earth, natural MLF