CHÂTEAU LE PAYRAL Bergerac Sec Organico & Demeter

The grapes are harvested when they are as ripe and healthy as possible; a green harvest is also possible. During the pre-fermentation phase, the grapes and juices are inertized with carbon dioxide to preserve the intensity of the aromas. Pressing is carried out using a pneumatic press, which ensures a gentler and finer extraction of the juice. Static settling then takes place, followed by cold stabilization for 5 to 6 days. Alcoholic fermentation begins thanks to the native yeast. During fermentation, the temperature is maintained at 18°C.