Domaine du Cerf - Red

Grapes are harvested at night and placed in a vat where they undergo a cold soaking period of two weeks. Alcoholic fermentation then starts at 26°C for ten days. The vat temperature is then brought down to 20° and a post maceration takes place to soften the tannins as well as a malolactic fermentation to reduce the acidity. Pressed wine is removed, only the free run wine is kept.