New step in the optimization of our winemaking tool with the acquisition of new small conical tanks to vinify our plots more precisely. We are investing, at the same time, in a new warehouse in order to be more efficient and effective in terms of shipment and storage. These are key steps to ensure the best presentation and quality of our wines before we ship the cases to our customers around the world.
The alcoholic fermentation starts under the effect of the grape yeast. The natural sugar in the grapes is gradually transformed into alcohol and the must gains in colour. To ensure a perfect extraction of the tannins and aromas, frequent pump-overs are performed for each vat. The young wine then macerates in contact with the skins for the next 15 to 20 days. This maceration phase brings a more complex, richer tannic extraction and aromatic development.
At the end of these three weeks of vatting time, the wine is separated from the pomace formed by the skin and pips. This free-run wine will undergo a second fermentation known as the malolactic fermentation. During this process the acidity in the wine will gradually diminish and a rounder, softer taste will appear.
Meanwhile the pomace is pressed and the powerful wine extracted is run into barrels. A certain proportion of this deeply-coloured, tannic press wine will be added to the final blend, to bring power and structure. The art of blending is magnified by these plot-by-plot vinifications that result in more and more complex wines.
From December to March, the technical experts at Rauzan Ségla then proceed to taste dozens of lots, regularly sampling wines from each plot of the vineyard. They fine-tune in this way the final blends, until at last the new vintage is born.