White wines are composed of White Grenache, Roussanne, Vermentino and Viognier.
After picking, the grapes are pressed in a pneumatic press carefully selected for its quality properties: respect of the fruit, flexibility and speed.
The musts are then distributed into vats that are cooled to 0-2°C. They remain in the vats for 8 to 10 days with regular pump-over. Fermentation begins after clearing of the musts.
Fermentation at controlled temperature for 15 to 20 days at between 15 and 18°C. Continuous monitoring ensures the correct development of the process.
At the end of the fermentation, sulphite is added to the wines in order to prevent malolactic fermentation and retain sufficient acidity, freshness and fruit aromas.
For the reserve range, the musts are placed in casks (80% new 20% former wine barrels) after clearing, adding of yeast and cooling to 8°C. During fermentation is casks, they are stirred daily, then once or twice a week during the month maturation.
As with the white wine, after pressing the grape musts are stored in vats at a temperature between 0 and 2°C. The juice will remain 2 to 3 weeks in the vats with the pomace in suspension. This new technology enables to bring out the thiols (precursors of primary pre-fermentation aromas) presents in the musts. The juice is then cleared and low temperate fermentation takes place. This method yields wines that are fresh, light with much finesse in the aromas.
The main varietals, Grenache, Cinsault, Syrah and Vermentino are often vinified separately and blended later. They are then put through the same filtration and stabilisation process as the white wines.
Réserve rosé wines are produced in the same way as Réserve whites, the only difference being that only one to three-wine barrels are used.
Our wines are produced using 90% Syrah and 10% Grenache noir.
Each varietal is vinifies separately in order to obtain the best of their individual properties.
Two vinification methods are used:
– Carbonic maceration
Most of our Syrah are vinified using this method. It is what confers their specificity to La Blaque red wines.
The method involves vatting the whole harvest (manual picking using 20 kg crates) then saturating it with carbonic gas, followed by 3 weeks maceration.
This enhances the aromas and concentration of the fruits.
– Traditional vinification
Full stemming is performed before vatting. The vatting period is determined depending on the quality of the harvest and the varietals, on average 3 to 4 weeks.
For these 2 vinification methods, extraction of the colour is enhanced with daily pump-overs of the juice of bleeding for traditional vinification. This is followed by devatting and pressing at the end of the vatting period.
In October, the wines are transferred to casks (0 to 5 years) depending on the quality of the red wines. Maturing will take place for 12 to 18 months.