Notre savoir-faire > Vinification

Reds

The grapes are totally or partially de-stemmed before undergoing pre-fermentary cold maceration to extract color (to obtain a beautiful robe), tannins and aromas. The alcoholic fermentation lasts 10 – 15 days in an open tank with daily pigeage. The skins are gently pressed using a pneumatic membrane press and then the malolactic fermentation takes place in oak barrels.

Whites

The fruit is gently pressed using a pneumatic membrane press. Once the sedimentation of the must is complete, only the finest lees are retained. The alcoholic and malo-lactic fermentation takes place either in thermo-regulated, stainless steel holding tanks (favoring the fruit) or in oak barrels for the better AOC wines (for aromatic complexity).

The Dufouleur family annually produces:

- over 600 standard barrels (228 liters), amounting to over 140,000 liters (1400 hectoliters) from its own domain.

- 1200 standard barrels (228 liters), or over 270,000 l (2700 hectoliters) of red and white wine made from grapes purchased from contracted growers. These contracts follow very strict criteria with growers who are especially chosen for their dedication and know-how. They all share the same values which have made the reputation of Dufouleur Père & Fils.