ed Wines:

Everything is harvested by hand. The grapes are sorted and vinified after having been peeled and pressed.
Fermentation is caused using natural yeasts obtained from the layer of grape skin. Fermentation lasts two weeks on average to obtain wines that are both fruity and well-structured.
Part of the wines mature in vats while a blend from the best plots of land matures in oak barrels.

hite Wines:

The grapes are mechanically harvested very early in the morning so that it is done at the coolest temperature possible.
The harvest is then sent directly to the presses on a conveyor belt to avoid all rubbing and oxidation.
The deposits are removed from the must after pressing and the juice is left to ferment under controlled temperatures. The wine is then bottled the following spring.

osé wines:

Rosé wines are made by "bleeding" the best red vats. They are left to ferment once the deposits are removed under controlled temperatures.

info@abbaye-des-monges.com