.

| |

2011 : White vinification
The pressing is done gently in a pneumatic press of small capacity ( 20 hl ).

Then the juice is clarified  by a natural action of sedimentation. Neither enzyme nor cold settling are used to preserve the nutrients naturally present in the juice and necessary for the metabolism of the yeasts.

The transformation of sugars into alcohol by yeasts happens at low temperature (18-20°C) to encourage the retention of fruity aromas. We keep the fermenting juice in stainless steel tanks.

Many other physicochemical factors are taken into account during this crucial period.

A density of 1030/1020 ( data that informs on the status of the transformation of sugars ), the juice is put into barrels by gravity to pursue their fermentation.

All of our wines, excepting Bourgogne Aligoté and Chardonnay Vin de Pays , are aged in barrels with a variable proportion of new oak (0 to 15%). We stirr the lees until late December.

We use approximately 40 barrels for the production of white wine ( French oak from the Allier forest ).

Our main coopers are Damy , Gillet and Billon.

DOMAINE MICHEL PRUNIER & FILLE - Route de Beaune 21190 AUXEY DURESSES - Phone 03.80.21.21.05

Copyright©2015 ISAGRI (1.20). English

Langues