Our Collioure white & rosé
The grapes are pressed “in whole bunches” to perfectly extract the juice. The juices are then separated according to the amount of pressure exerted, and then they are settled at a cold temperature to clarify them.
Our Collioure white & rosé
The clear musts thus obtained are put through a cold stabulation process to heighten their flavours for 15 days. Then fermentation is performed in a temperature-controlled steel vat to protect the flavours.
Our Collioure white & rosé
The Collioure white selections are made into wine and matured in demi-muids after one month of batonnage to bring them structure and complexity.
The rosés are matured in steel vats.