maceration tanks

... at perfect ripeness Cold maceration for several hours Low-temperature vinification Aging in tanks GRAPE VARIETIES Sauvignon TASTING Roumaguet Bordeaux Blanc Sec presents a brilliant pale yellow color. The nose expresses lovely notes of citrus and exotic fruits. The palate is creamy, well-balanced between roundness and acidity, with a fruity and persistent finish. FOOD & WINE PAIRINGS Roumaguet is ideal as an aperitif or paired with seafood, sauced fish, and grilled fish.

...Manual harvesting, sorted three times: at loading, upon reception, and in the cellar. Traditional vinification, Beaujolais maceration of about 8 days in temperature-controlled tanks before pressing. TASTING NOTES Intense, bright, and clear purple color with vivid violet reflections. The nose is very open and expressive, revealing notes of black fruits like blackberry and blackcurrant, evolving...

... 15% Environmental certifications: HVE 3 since 2017 and ISO 14001 (SME des vins de Bordeaux) since 2015 Cultural techniques: reasoned cultivation, plowed or grassed soils, mixed guyot pruning, manual green work adapted to each plot Harvesting: mechanical with several sorting: maturity and size of the berries, parcel selection Vinification: traditional with gentle and controlled maceration in temperature-regulated concrete tanks Aging: 12 months in French oak barrels, of which 40% are new...

... vineyard has grown over the years, respecting ancestral cultural traditions and modern oenological methods. From pruning to harvesting, the utmost care is taken in the vineyard to achieve optimal grape quality. The winemaking process is traditional, using temperature-controlled concrete tanks, with long maceration for better extraction. Aging takes place in tanks. Grape Varieties: Merlot (70%), Cabernet Franc (20%), Cabernet Sauvignon (10%) Producer: Reyberol Family in Saint-Émilion (33330) Formats and Packaging: Magnum (1.5L) - Single Unit (Single Box) - 2016...

... stainless steel tanks at controlled temperature for a maceration period of approximately seven days. Malolactic conversion and later aging in tanks where the wine remains on lees until stabilization and bottling. SKU:001-01...

...Grapes: Niellucco, Scaccarrellu, Vermentinu Harvest: manual Vinification: Temperature-controlled stainless steel tanks Rosé made by bleeding after a night of maceration of the harvest. Fermentation tank filled with yeast added. Fermentation at 16-18°C. Racking of coarse lees and aging on fine lees for 6 months. Gentle filtration on cellulose plates and light sulfiting. Bottling in spring 2023 in...

...History: The 12-hectare vineyard of Château Joanin Bécot is located in the Castillon, Côtes-de-Bordeaux appellation. It boasts a beautiful terroir composed of clay-limestone. The vines are on average 40 years old and are hand-harvested. Grapes: 75% Merlot, 25% Cabernet Franc Vinification: Thermoregulated stainless steel tanks, parcel selection, manual punching down, 35 days of maceration...

... harvesting. Short skin maceration. Pressing. Thermoregulated alcoholic fermentation with blocked malolactic fermentation. Traditional vinification in stainless steel tanks, with controlled temperatures. Alcohol content 12.5% vol. Allergens (sulfite) Contains sulfites. This rosé wine is ideal for meals with friends, paired with grilled dishes and vegetable tians.

...Soils: Limestone-Clay Gold medal winner by Gilbert et Gaillard Vinification: Destemmed harvest, long maceration in stainless steel tanks followed by aging in French oak barrels. Brilliant color, garnet red Intense and rich nose, with toasted, vanilla, and licorice aromas accompanied by ripe fruits like prunes. On the palate, the tannins are silky and well-integrated. Grape Variety: 100% Cabernet Sauvignon Soils: Limestone-Clay...

...{"Vinification":"Manual and mechanical harvesting. Total destemming. Maceration for 15 to 20 days with temperature control (from 24° to 28°). Low-pressure pneumatic pressing (below 1 bar). Aging for 12 to 18 months in concrete tanks. Bottling done by us in our cellars. Bottle aging for 6 months before commercialization.\nGold Medal at the Feminalises Competition\nFood and wine pairing:\nRustic...

...The fermentation of our red wines takes place between 25° and 30°C in temperature-controlled stainless steel tanks. We practice a pump-over halfway through fermentation to achieve better extraction between the skins and the must, followed by a gentler extraction. This is followed by a post-fermentation maceration of 8 days. The nose is expressive, featuring spicy, toasted, and vanilla notes, with...

...Côtes-de-Bourg Blend: Merlot - Cabernet Sauvignon Aging Potential: Approximately 15 years Vinification: Harvested and destemmed, not crushed. Fermentation in concrete tanks. Between two and three weeks of maceration with controlled extraction to achieve a fine and elegant tannic structure. Barrel aging at the end of the malolactic fermentation. Aging in barrels for 12 months.

... as an aperitif or at any other time."},"Exposure":"South-Southwest","Dosage":"6 g/l","Harvest":"Manual, September","Vinification":"Blend of Pinot Noir with maceration and traditional vinification, aged in stainless steel tanks.","Altitude":"250 - 320 meters"}...

...-maceration, followed by fermentation in steel tanks using selected yeasts for about 10 days at 24-26°C, along with skin maceration. This is followed by the final racking with soft presses and malolactic fermentation in steel. The wine matures in French and American oak barriques for 18 months.

...{"CÉPAGES":"GRAPE VARIETIES\nCinsault: 70%\nCarignan: 15%\nGrenache: 15%\nAlcohol: 12.5°\n\nVINIFICATION\nVinified as a rosé using red grapes. Slow pressing for 3 hours followed by fermentation in temperature-controlled stainless steel tanks with indigenous yeasts. Carbonic maceration to extract the fruit. Vinification in temperature-controlled stainless steel tanks for 6 months with very little...

...":"2020","VINIFICATION AND AGING":"Grapes harvested at optimal ripeness. Maceration for 24 hours at low temperature to extract color. Fermentation in stainless steel tanks at low temperature to preserve the aromatic potential of the fruit and its freshness.","APPELLATION":"AOP Cabernet d'Anjou."}...

... destemmed to avoid the addition of tannins and bitterness from the stems during the long maceration (4 to 5 weeks) during fermentation. The wine is then aged for nearly two years in stainless steel tanks. Tasting: Beautiful ruby color with a very fruity nose (black cherry, blackberry, and blueberry). Fresh and earthy on the palate, it is a wine with a dual personality, hence its name. Ideal for lovers of young, mineral wines with a bit of bite! Available Vintage: 2014 in bottle; soon to be 2020 and 2021.

...Aging takes place, partly in oak casks to refine the tannins and add complexity, and partly in concrete tanks to preserve the freshness of the fruit.","TASTING":"Powerful and complex nose, combining aromas of very ripe red fruits, notes of licorice, and a hint of roasting. The attack is concentrated in the mouth, then broad with a dominance of very ripe fruits. Mourvèdre brings a characteristic structure with present and velvety tannins. The finish is long, marked by scents of garrigue.","GRAPE VARIETIES":"Grenache 60%\nSyrah 30%\nMourvèdre 10%"}...

...A typical red wine from Bordeaux, structured and aromatic. Made from a blend predominantly of Cabernet Sauvignon, Merlot, and Cabernet Franc, this expressive red wine has a high aging potential. After a harvest at full maturity, it is vinified in stainless steel tanks and develops its color and structure during a long maceration. It is then aged partly in stainless steel tanks and partly in one...

...Whole grape harvest (carbonic maceration) or crushed or destemmed grapes are introduced into the Vinimatic (belt conveyor, pump, etc.) through the filling door. During the maceration phase, homogenization cycles are triggered by the operator. Each cycle consists of a few rotations (for example, from 1 to 5) in either forward or reverse direction. A few cycles per day are sufficient for winemaking...

... fermentation, it is aged in steel tanks until bottling. Aging potential: 3 years or more depending on the vintage. Color: ruby red, tending to take on garnet reflections with age. Aroma: winey, intense, broad, and persistent.

... per hectare is carefully maintained to ensure the supreme quality of the fruit. With a total production of 15,000 bottles of 0.75 liters, this dry red wine from the 2015 vintage has an alcohol content of 12.5%. Its winemaking process demonstrates a commitment to quality and authenticity. The grapes, hand-harvested and carefully sorted, underwent fermentation in open 225-liter barrels, with a maceration period of 20 days, followed by aging in stainless steel tanks for 10 months.