Destemming: Separation of grape berries from their stalks.
Thinning out: Separation of leaves from the harvest.
Vatting: Length of time during which newly fermenting red wine is allowed to remain in contact with skins and pulp in order to extract colour, flavour and tannin. This phenomenon can be optimised in a number of ways.
Alcoholic fermentation: Conversion of sugar to alcohol or grape juice in alcohol.
Malolactic fermentation: Conversion of malic acid into lactic acid to softer tasting lactic acid. Often follows alcoholic fermentation.
Temperature control: For better preserving the aromas, depending on the colour of the wine. The fermentation temperature of red wine is higher than for white or rosé, which have more delicate aromas. |
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Gigantis, 2009 - 15,50 € | 
Carte Noire, 2010 - 7,80 € | 
VMV Elite, 2010 - 6,95 € | 
VMV Elite 150 cl, 2007 | 
Ventoux Prestige, 2010 - 4,90 € |
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Dom Balaquère, 2009 - 4,50 €
Gold Medal to Paris 2011 |
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Grange des Dames 50 cl, 2009 - 3,30 € | 
Les 3 messes basses, 2009 - 3,80 € | 
Altitude 500, 2009 - 5,30 € | 
Altitude 450, 2009 - 4,95 €
Bronze Medal to Macon 2010
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Altitude 400, 2009 - 4,95 € |
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Château Crillon, 2010 - 4,90 €
Gold Medal to Orange 2011 | 
Grange des Dames, 2009 - 4,30 € | 
Altisud Bio, 2010 - 4,80 € |
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Grange des Dames BIB 5L, 2010 - 16,95 € | 
Demoiselles coiffées BIB 5L, 2010 - 15,50 € | 
Demoiselles coiffées BIB 3L, 2010 - 11,95 € | 
Sieur de Trinquelage BIB 10L, 2010 - 20,00 € | 
Grange des Dames BIB 10L, 2010 - 30,50 € |
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Sieur de Trinquelage BIB 5L, 2010 - 12,00 € |
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