Fermentation: the alchemical art of waiting
« Then wine undergoes two fermentations. The first one is called alcoholic fermentation and turns the grape juice into still wine (thanks to the conversion of sugar into alcohol and carbon dioxide by yeast).
As « little things often make a big difference », a second one – called malolactic fermentation - converts malic acid into lactic acid. I allow each of my wines excepting the Cuvée “Rosé de Macération » to undergo malolactic fermentation. It tends to create a rounder and fuller mouthfeel.
However our Cuvée Rosé does not go through a malolactic fermentation to preserve its vivacity. This wine requires a complex wine making process. Elaborated with the utmost care in a dedicated tank of red wine, this method requires a lot of time and patience.