Viniculture

After de-stemming, the grapes are being poured into barrils without having been crushed before, the fruit is still a whole. Fermentation starts naturally and extraction is done by punching of the cap.

Vatting takes approximately 20 days and then wines are being poured into barrils that consist of fifty percent new wood.

Malolactic fermentation (the second fermentation) is naturally done in barrils. The wine rests on the original lees during several months. Racking takes place before the first heat. According to its need of oxygen it will be racked at every change of season.

Château La Connivence - 33 500 Pomerol - 05 57 56 40 81 - contact@chateaulaconnivence.com

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