On arrival at the pressing centre, the grapes are weighed and recorded in a logbook.
Juice extraction is restricted in order to retain only the best juices.
A 4,000kg marc (capacity of a traditional press) is not allowed to yield more than a certain volume of juice; what volume is this?
Place the correct quantity of juice into the tank.
Pressing takes place in approved centres.
The juice is separated into fractions: the first juice extracted is known as the “cuvée”(20.50 hl); the second pressing is called the “taille” (5 hl).
The cuvée produces wines with great finesse, asubtle aromas, a refreshing palate and good ageing potential.
The taille produces intensely aromatic wines, which are fruitier when young but less age-worthy.