The stages of production
After the alcoholic fermentation, some of our cuvees are aged in barrels for about 12 months.
The passage in wood allows the wine to be stabilised thanks to the oxidation that takes place through the pores of the oak.
We use a small amount of brand new barrels in order to not mark the wines and let the terroir express itself.
Bottling and packaging
That is a crucial step to obtain great grapes. Single and double guyot pruning is practiced at Coulaine, as well as “cordon de royat” particularly on chenin.