Thomas and Lina Sorin elaborate our wines themselves and adapt the process of vinification according to the specificities of each vintage.
We work in a way to obtain in our wines the frank expression of our terroir.
For red wines, the sorted grapes macerate in thermo-regulated vats to allow the
anthocyanins (natural coloring matter of the grape) to color the must. The
fermentation starts place naturally after a few days.
From this stage, a pigeage (cap punching) is necessary twice a day (morning and evening) to mix the grape berries that rise to the surface during the fermentation with the wine in order to extract all the aromas, color and tannins.
At the end of the fermentation, the wine is devatted and the berries are pressed with a pneumatic press.
The wine matured in oak casks of 60 Hectoliters (in French : foudres de chêne) for about nine months. For us, foudres are the best compromise to allow the oxygenation of the wine without producing woody taste.
For white wines, the sorted grape harvest is directly pressed, then the grape juice
rest for 24 hours in a thermo-regulated vat at low temperature. The must deposit is
settling to the bottom of the vat and is separated from the clear juice which goes in
another vat for the fermentation. The fermentation begins naturaly about one week
after the harvest.
The wine is then matured in stainless steel vats, in order to preserve its freshness and vivacity.