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The estate has ten temperature-controlled stainless steel vats with a capacity of 50 and 100 hectolitres. These are perfectly adapted to plot-by-plot vineyard management and separate fermentation.
Part of La Rose Perrière is fermented in 500 litre French oak barrels. In this way, the oak is well-integrated from the very start of the winemaking process. Maceration occurs gently, without pumping over, thanks to pigeage (punching down the cap) and rotation.  Alcoholic fermentation takes place partly in vat and partly in barrel.
The wine is aged for 12-18 months in french oak barrels (either new or used for one previous vintage).