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Vinification & ageing for red wines

The best grapes are destalked and the berries are placed with caution in the large oak vats aligned at the back of the winery. The temperature is immediately lowered to increase the time of contact between the grapes and the first run juice. This improves extraction of color from the skin.
The vats are “piged” (the hat formed at the top during fermentation is broken and mixed with juice) twice a day to optimize the contact between the juice and the skins.

Temperature is controlled throughout the maceration process. When fermentation ends, the juices are transferred by gravity to the casks in the cellar below. The residue, pips, skins and stalks are gently pressed to produce the “Jus de presse”, again matured in the cellar below.

The casks are made from the BEST OAKS and partially renewed (about 20%) each year, so that there is the very best marriage quality between the oak and the vintage. The casks are topped-up every week to compensate for the evaporation. During the course of the winter, the wine undergoes a second fermentation, the malolactic which effectively reduces acidity.

The wine is regularly tasted, analysed, surveyed and gently aerated (by slow transfer from one cask to another) to obtain the maximum expression of quality on your table. The resulting wines from different “cuvées” of the same appellation are blended to obtain the quality and taste that satisfy our customers. The wine will mature in oak casks during 15 to 20 months before bottling.

“A MUST”:
Usually, regional Burgundy wines are matured in vats. At BADER MIMEUR’s, they are matured in oak casks.

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