Soft pneumatic pressing, in whole grape vintage, lasts approximately 3 and a half hours, the juices running out by gravity. Must is cleansed after twelve hours of decantation, at cellar temperature. Alcoholic fermentation is carried out naturally at 16 degrees Celsius. The wine makings are adapted to each soil, malo-lactic fermentation is carried out in the course of maturing which is done either in vats, or in barrels with weekly bâtonnages. These two methods make it possible to draw, at the same time, the best from the potential of the structure of the wine, and best of the aromatic richness of the different types of vines, which make the white Saint-Joseph.
For the red wines, the picked off grapes cold macerate, for approximately a week, at 12 degrees Celsius. No yeast is added. The period of fermentation and maceration is spread out over three to four weeks, with 2 or 3 daily “remontages” and “pigeages” (punching the caps). Before the racking a maceration post-fermentation chaud refines the extraction of the tannins. Pneumatic pressing and the draining of the juices in cellar are carried out by gravity. The wines are put in barrels “à chaud” in “pièces” and half-muids so that malolactic fermentations are done in barrels.
The white and the red wines are matured during one year in wine storehouses. Racking is carried out regularly making it possible to control the evolution of the wines.
It is at this stage that the wine maker can use his sensitivity and culture to experiment with the composition of his wines. After the bottling, the fruit of all this hard labour must be kept for a few years under good conditions. And then the day will come when these wines are tasted. At this moment in time, the work of the wine grower is appreciated at his true value.
