Vinification

In a state of the art cellar designed by world-renowned architect Rudy Ricciotti, Clos de Caille vinifies its cuvées using modern winemaking equipments and ancestral know-how to combine technology and tradition.

• As soon as it arrives at the cellar, the grapes, harvested at night at a cool temperature, are discharged by gravity into a vibrating conquet.
• The grapes then pass through a destemmer where the berries are separated from the plant parts. This operation helps to protect the finesse of the wine.
• Manually sorted on a sorting table, the berries are successively crushed. The crushing consists in bursting the skin of the grapes to naturally extract the juice.
• We then proceed to a short cold pre-fermentation maceration while the must passes through the cold unit. The purpose of this process, undertaken during the refrigeration of the must, is to promote the diffusion of substances contained in the skin of the grapes, such as tannins, in the juice during alcoholic fermentation.
• The must is then delicately pressed in a press inerted with nitrogen. Clos de Caille drastically limits the pressure applied during pressing to exploit only the best juices. This qualitative policy guarantees the quality of our wines.
• We then decant the must by static settling while maintaining a cool temperature which facilitates the sedimentation of the lees and prevents alcoholic fermentation, which is still undesirable at this stage. This step is fundamental to obtain a fresh and aromatically clean wine.
• The settled juice is then transferred by gravity flow to thermoregulated nitrogen-inerted tanks as well as, in part, to thermoregulated oak barrels. The juices will ferment at a temperature at 16 ° C in order to preserve their aromas. This is when alcoholic fermentation begins.