Charles Joguet Les Varennes du Grand Clos Chinon Rouge 2019

Cold pre-fermentation maceration (10C) for 10 days, a minimum of 4 weeks of vatting, vinification temperatures below 21C and numerous well-adapted pump-overs (watering of the cap of marc) and pigeage (cap of marc formed in the upper part of the vat and pushed into the liquid part) are necessary to reveal the complexity of this cuvee. At the end of the alcoholic fermentation, free-run wines and the best press wines are blended for malolactic fermentation in barrels. The French oak bar rels that accompany the maturation of Varennes du Grand Clos are partially renewed each year to obtain a melted and integrated maturation.