The
grapes are collected at the optimum state of maturity and
pressed immediately. Next comes the "débourbage"
when the must is left to settle in
order to eliminate the solid matter and any residue,
which could alter the quality and finesse
of the Saint Véran.
The alcoholic fermentation (transformation
of sugar into alcohol by yeasts) takes place in vats
or casks, situated in increasingly
modern cellars, that are fitted with temperature-controlled
equipment.
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