Pineau d'Aunis Le Temps D'Aimer

Winemaking Information

Maceration and proportions of whole-cluster or de-stemming vary each vintage depending on the sanitary state of the grapes. The grapes are foot-trodden before going into maceration vats. A semi-carbonic maceration lasts one to three weeks. The grapes are then pressed and age about 12 months in vat until bottling. Besides pressing the grapes, no interventions are done until bottling. A small amount of S02, 2 grams per hectoliter, is added at bottling. The wine is aged an extended period of time in bottle before release.
SO2: 20 mg per liter at bottling
Fining/Filtration: Unfined/Unfiltered