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Vignobles de larose

SKILLS

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– Harvest  Entirely manual with grapes sorted on the vine and twice sorted at the cellar (before and after destemming)

–  Cold pre-fermentation maceration  of the entire harvest allows fruit aromas to fully develop and a slow extraction of phenols.  This gives a wine with richness and structure whilst remaining supple.

–  Alcoholic fermentation takes place in temperature controlled stainless steel tanks.  The post fermentation maceration varies between 3 and 4 weeks depending on the grape variety and the vintage.

–  Running Off and Pressing of the grape pulp. The press wine obtained is run off and selected by tasting.

–  Malolactic fermentation takes place in the vats after running off, at the end of the process.

–  Ageing   entirely in new French oak barrels (from the Nièvre and the Allier) for 18 months.

–  Blending is carried out of lots from different parcels after a short barrel ageing.

–  Light Fining removes final impurities, increases colour brilliance and smooths the tannins on the final palate.

– Château Bottling we use premier quality natural cork, sourced in the best Portuguese forests for which a perfect traceability is assured.

– Production 17 000 bottles

cuvier Arcins 2014

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