The harvest season at the end of September is the start of the vinification process of BUGEY, CERDON and Ancestral Method wines.
Prior to the grape-pressing phase, the Gamay and Poulsard are left to macerate for a few hours.
The “skin-contact” maceration phase of the process guarantees a good extraction of the dark pigment naturally contained in the berries skin which can also add up aromas.
The CERDON pink shade comes forth then.
Cleared off from all sludge residue the must will begin the alcohol fermentation process into vats.
From the start, we give the temperature management great importance by setting up the cooling chain (thermo-regulated vats)