wine fermentation tanks France

...":"small black fruits, white pepper, spices","Packaging":"Carton of 6 bottles of 75cl","Palate":"aromas of small black fruits, fine and tight tannins reflecting youth","Vinification":"Semi-carbonic maceration. After fermentation, the wine is aged in stainless steel tanks until bottling."}...

... production of crémant and bottling. We also offer accessories such as corks, wire hoods, and bottle caps. Our professionals combine expertise and skill to deliver meticulous and high-quality work. Production of crémant, bottling of wines tailored for winemakers, cooperative cellars, and wine merchants. HACCP standards. International travel: Spain, Morocco, England.

... into the press. The juice obtained, called must, is taken down to the cellar after sedimentation and placed in barrels, where alcoholic fermentation will take place. For red wines, the grapes are partially destemmed (the goal being to separate the berries from the stems); they then macerate in a tank (preferably wooden) for a week or more depending on the vintage. This phase allows for the extraction of tannins and color contained in the grape skin. When the tanks reach a temperature of around 16-18°C, the activity of the yeasts begins and alcoholic fermentation starts.