Vinification at Chapelle des Bois is straightforward and traditional. Each wine undergoes a classic “semi-carbonic” fermentation in cement vats, remaining in contact with the skins and stems for at least 10 days. The Couderts are gentle with their extractions, pumping the wine over the cap two times per day. In some instances, they submerge the cap to enhance color and structure. After fermentation, the wines are pressed and moved to large foudres where they rest until just before the next vintage’s harvest.
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