Vinification in Domaine du Petit Bondieu in the Loire valley

Once the vine plants have been selected from each part of the vineyard and the leaves carefully stripped, the grapes can ripen properly. The harvest is carried out both mechanically and manually.

Once the crop has reached the cellar, the stems are removed and the grapes are sorted yet again before being placed in the vats. The grapes are then taken by conveyor belt to the vats so that they are not crushed.

They are left to macerate for a few days, and start to ferment naturally. The gravel wines are kept at fairly low temperatures to preserve the full aroma and fruit.
The clay and limestone grapes benefit from higher temperatures to facilitate the extraction of tannin and phenolic compounds.

The gravel wines are left to mature in vats and the clay and limestone wines in barrels.

the clay and limestone wines are left to mature in barrels