- Cold must settling
- Alcoholic fermentation (with selected yeast for optimal fermentation development) for a period of 15 days to three weeks.
- Malolactic fermentation
- Racking and moderated sulphating
- Maturing on fine lees in air-conditioned vats and in barrels (about 1 year for the Chablis Grand Cru)
- Tartaric stabilization (indispensable for exported bottled wine)
- Bentonite fining (if necessary)
- Measured filtration (depending on wine balance)
- Bottling and storage in air-conditioned cellar before shipping.
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