" Viticulture and Winemaking "

Traditional fermentation

The grapes are 95% destemmed, and fermented for 12 to 20 days. They are left on the skins the traditional way, without the addition of cultured yeast. The use of natural yeast is an important factor in ensuring the wine has its own special character.
The vat room has both cement and stainless steel vats. The latter are especially useful due to the quickness with which they can be cooled down or warmed up.
Every vat is closely observed while the wine is left on the skins in order to extract the very best from the grapes.
The wine is regularly tasted from the very beginning, and oenologist Gilles Pauquet, whose laboratory has been involved with Château Moncets for over 25 ans, offers expert advice.