Guillaume & Virginie Philip
Winemakers in Provence


Clever casks! : Ageing

The reds in the "Premium" and "Elite" ranges are aged in French oak casks (225 litres) and demi-muids (600 litres). The "Premium" red will be housed in demi-muids after draining and will stay there for 12 to 18 months to refine its aromas and tannins. The "Elite" red doesn’t touch stainless steel! (Alcoholic fermentation and ageing are done in casks). The second fermentation, called malolactic fermentation (MLF), takes place in barrels. This fermentation corresponds to malic acid being converted into lactic acid by the lactic acid bacteria of the wine. This phase results in a natural softening of the wine and lasts about 3 weeks.

For whites and rosés, ageing after alcoholic fermentation takes place in stainless steel vats with regular suspension of fine lees. To keep the freshness of white and rosé wines, MLF is not carried out on these wines.

One little exception to this rule is the hydropathe white wine variety, the result of a rigorous selection of juice, which is refined in demi-muids for 8 to 9 months, during which micro-oxygenation reveals the whole bouquet of this wine. A rosé vintage for ageing will soon be making an appearance. Watch this space...