Red wines are destemmed but the berries mostly drop into the vat whole
		The skin, juice and whole berries have a pre-fermentation soak of about 4 days
		The ferment occurs spontaneously without us adding yeast
		The juice and skin mixture (called the marc) is plunged 4 to 6 times a day
		The fermentation lasts about a week
		A post-fermentation soak of 3 to 4 days usually occurs
		Malolactic fermentation occurs in all our red wines, assisted by an added culture
		All our white wines are made without destemming or crushing
		We use an air bag press to whole bunch process our white wine grapes
		Sauvignon Blanc and Semillon are fermented with an added yeast culture in a stainless steel tank
		Chardonnay is 100% barrel fermented
		Most Chardonnay barrels have a malolactic fermentation with the assistance of an added culture
		We use French oak barriques
		The company that makes them is known as a TONNELLERIE
		The volume of wine in a barrique is 228 Litres
		Some wine evaporates with time so the average is 270 bottles per barrique
		The cost varies between $1150 and $1360 depending on the tonnellerie
		We keep barrels for 2 to 3 years as a maximum and then sell them for $100
		The wood used is selected according to the forest where the oak is grown
		The flavour will vary according to the tonnellerie,the forest and the "Toasting"
		Toasting is where the barrel is placed over a hot fire for a brief time
		TG means the oak is tight grained
		A indicates the wood is from the Allier forest
		V indicates the wood is from the Vosges forest
		T indicates the wood is from the Troncais forest
		HT indicates a High Toast and MT is Medium Toast