The Childhood of Wines
Little vibrating tippers place the bunches of harvested grapes gently on the sorting table. The white grapes, cleaned manually, arrive in three of the latest model pneumatic Inertys presses (under inert gas) where they are pressed, with or without the stems in oxygen free conditions. The first very clear aromatically subtle juices can be obtained after this type of slow gentle pressing. The absence of oxidation throughout the pressing process helps the naturally very pale juices to keep their fruity quality and to limit the use of sulphur. After 3 to 4 days of settling in vats at low temperature, fermentation continues in barrels, by batches depending on the plots they originally came from.
Once they are placed on the table, the red grapes are sorted twice, before and after destemming, in order to get rid of any unwanted vegetable particles. After gentle crushing, the berries are put in vats with their skins to extract the tannins and the colour. The vatting process of red juices lasts around 28 days at low temperature and involves regular pumping over. The marc cap gently pumped over will give the wine the deep colour that characterizes the reds from Château Carbonnieux. When fermentation is finished the wines are drained by gravity into settling barrels, batch by batch , to start the ageing process.