Old Vines - News Castle - Fitou 2014
Manual harvesting at full maturity. Reception on a sorting table, de-stalked and streaked, put in vat, pre-fermented cold for 4 to 5 days. Traditional vinification with temperature control and long vatting with immersion of the marc hat and when the conditions are favorable activation of the malolactic fermentation. The vines are aged from 45 to 60 years old, cut in a goblet 6 coursons to 2 eyes for carignan and grenache, and in guyot simple 6 eyes for syrah. Surface work for spring plowing, treatment for fungal diseases in a reasoned way to preserve the environment.