After alcoholic fermentation and regular rackings, red wines are filtered in Spring, blendind and bottled after 6-12 months. The Rouge Reserve matures in oak barrels for 2 years after malolactic fermentation.

At Vauclaire, wine making is done according to traditional methods and vines are separately harvested. For red wines, the grape harvest ferments in tanks at a temperature bordering 30° C.
The wine grower also watches with great care the duration of maceration, according to the wine he wishes to obtain: scoops or carpentered.

The period is extended from 10 to 30, even 40 days for more structured wines. Wines are filtered in spring, blendind and bottled after 6-12 months.

The art of composition

Rose Wine Making
Certainly the oldest wine of humanity, rosé has finally found its place.

During the grape harvests, the plots of land and their vines are converted separately. Several tanks are assembled to extract the various vintages.

The secret of its color and aromas lies in the subtle balance between the pulp and skin of the black grapes. At Vauclaire, we use the complex process of vatting.

The rosé soaking step lasts only a few hours then the wine has a straight pressing. We practise cold storing : the must is then cooled down to between 5°C/8°C for 12 days before the start of fermentation in a group of stainless steel tanks that are thermoregulated. The must is then racked off the lees. The lees gets filtered with filter-press.

Within the fermentation, all the art of the winemaker is needed in order to control an average temperature of 12°C (53.6°F). The technical gives a delicate wine with large aromatic richness. The moment of the tank assembly comes when we submit several samples. We then elect the best assembly to be filtered and raised.

After being filtered, the wine is bottled in at the beginning of the year.

The production of the white wine is the same as that of the rosé: much more delicate than that of a red wine.

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