~ The reds ~
The grapes are de-stemmed and lightly pressed to release the juice before being gently transferred into open inox vats by means of a special 'pig's tail' curly pump which avoids oxidation. Each grape variety is vinified separately. Fermentation starts without added yeast thanks to those naturally present on the skins. During this stage, temperature is firmly controlled at between 25 and 31°C using sophisticated cooling equipment.
The lees are circulated to ensure that :
- the fermenting matter is properly oxygenated.
- the 'chapeau de marc' (solid material that rises to the top) is kept damp helping us to extract the goodness gradually and gently.
Once the alcohol fermentation completed, we continue circulating and pressing the contents until the 'chapeau de marc' sinks. The 'wine' is tasted each day to pinpoint the exact moment when it should be moved to the special casks or tuns where the malolactic fermentation and maturing process run their course.

~ The Whites ~
We pick in the cool of the early morning to avoid oxidisation, ensure the grapes retain all their fresh aromas and save the energy that would used to cool the grapes on their journey to the cellars. Immediately on arrival, the grapes are pressed and skins and stems removed. The juice is kept cool in vats to delay fermentation thus allowing any particles to sink and be removed. The juice is then gravity fed into vats and casks where alcoholic and malolactic fermentation proceeds at between 18 and 25° C. The vinification process is similar for both our white wines. On the one hand, the Chardonnay, Ugni-blanc and white Grenache, and on the other, the Rousanne, Marsanne, Vermentino (Rolle) and white Grenache, are blended once the wine is clear.

~ The Rosé ~
We use 3% of the overall black Appellation grapes for our rosé. They are bled, then lightly pressed, fermenting in inox vats at between 18 and 25°C.
We use no yeast, enzymes, tartaric acid, vitamins, nor any other chemical or artificial additives, in any of our wines be they red, white or rosé.

~ Maturing ~
Each grape variety matures separately until the July of the following year. Naturally, not only do we taste each one to follow its progress, we experiment with a variety of blends. Each barrel and tun is topped-up monthly to ensure that evaporation cannot cause the wines to oxidise. In the early summer, the wine is transferred into new tanks then we blend. Once completed, the wine is replaced in casks and tuns to complete its maturing process. A month before bottling : back it goes into vats where the final blending is completed.

~ Bottling ~
We do not filter our wines each is bottled under gravity. It goes without saying that we bottle depending on the cycle of the moon : whether it is waxing, waning or full.

"L'abus d'alcool est dangereux pour la santé. à consommer avec modération"

© 2012 Domaine D’Aupilhac | 28, rue du Plô 34150 Montpeyroux | | Crédits : L’œil et LeboN