Rully 'Les Chaponnieres'

Manual harvest in crates, sorting table, destemming, vatting by gravity Cold maceration (between 5 and 10 C°) between 3 and 6 days, then alcoholic fermentation, vatting for 2 to 3 weeks. The frequency of pumping over or possible punching down depends on the year and is decided after tasting. The harvest is done exclusively by hand, and in small boxes in order to avoid any maceration of the juices with the skin of the grapes, and not to pile up the bunches so that the grapes arrive whole. The grapes are then sorted with the greatest vigilance on a vibrating table and a sorting table. Then they are destemmed or not and brought into thermoregulated tanks in small quantities in skips, this is to prevent the berries from being damaged by an endless screw. The first cold maceration lasts between three and six days depending on the vintage, then the alcoholic fermentation begins, controlled with the greatest attention. The frequency of pumping over or possible punching down depends on the year and is decided after tasting. Vatting lasts two to three weeks, sometimes more. Aging is carried out 100% in barrels including 15% or 20% new barrels depending on the vintages and lasts from 12 to 18 months. Racking is carried out in July to rid the wine of its thick lees and is followed by fining with egg white barrel by barrel. Three months later, around the end of October, the assembly and bottling are done at the estate, directly without filtration.

100% in barrels including 15% new barrels for 12 months. 1 racking in July, followed by fining with egg white barrel by barrel. Bottled without filtration.