Chateau Croix Mouton 2016

Sorting of the crop. Vinification in concrete and stainless steel vats widely open at 140cm for pigeages. Punching of the caps 6 times a day until 1070 of density, twice a day until 1030, once a day until 1010 then 1 pumping over a day till the end of the alcoholic fermentation and maceration. Temperature during alcoholic fermentations: 26/28°C maxi Vatting period: 22 to 29 days for Merlot, 19 for Cabernet Filling of the barrels heated at the same temperature as the wine: 26-27°C. Malolactic fermentation in barrels and in vats with staves.