Making red wine at Château d’Ardennes

Making red wine :

· 100 % of the harvest is sorted out and destalked

· temperature-controlled fermenting phase (about 30 °C) during a week followed by a 2 to 3 week maceration phase with a contact between cap and wine and a daily pumping over

· malolactic fermentation in vats

· light dose of sulfites

· a twelve month maturing process in oak with regular racking

· fining with egg-whites followed by a light filtration and finally, bottling after a 16 month-maturing process