vinification of thereds (more information)

Nearly all of the harvest is destemmed, because the grapes from low yielding vines have a tannic potential in their skins and these tannins are of a better quality than those found in the stems. The grapes blended in the maceration tank come from precise parcels, thus the tone of the future wine is truly determined by the "terroir", the individual parcel's own specific soil and microclimate.
The maceration takes place at around 28 degrees Centigrade and will terminate at 30 to 35 degrees C. These temperatures promote the breakdown cells in the skins of the grapes and the extraction of the tannins, anthocyans and the precursors of flavor.
The native yeasts of La Nerthe set off the fermentation of the must; providing a true expression of this local "terroir".
Extraction is adapted to the different grape varieties and parcels that are combined in the tank and it is also a function of the specific characteristics of the vintage. The pump-overs and particularly the pigeages (punching of the cap) are also adapted daily for each tank.
From the first days of the vatting, Philippe Capelier, the cellar master, tastes the juice frequently to continually evaluate the evolution of the cuvée and to determine, once the wine has extracted the best from the grapes, the most propitious moment to proceed with the drawing off.
The free-run wine is transferred to the containers in which it will undergo its malolactic fermentation: either 16th century stone vats or, in some cases, oak barrels.
As for the press wine, it is set aside : it does not go into the Château La Nerthe blend because the best elements have already been extracted from it.