The harvests are done by hand and the grapes are collected up quickly in small trays by the vineyard straddle tractors to avoid any oxidation occurring. Once they have been brought in to the winery, the white grapes are poured into a pneumatic press of the "BUCHER" make to produce the grape juice that is referred to as "must". This press produces better-quality must than traditional presses.
The must obtained is put into vats immediately for the alcoholic fermentation. This takes place at a controlled temperature for the white wines after allowing the must to settle.
The second fermentation process, known as malolactic fermentation, is conducted in enamel-coated vats for the RULLY VILLAGES wine, and two-thirds in vats and one-third in barrels of oak from the Allier region for the RULLY PREMIERS CRUS.
About 1 month before bottling, the batches from the vats and barrels are blended before carrying out the fining process using egg whites.
|
