Domaine de Montnègre : exploitant de vins du Languedoc

Here Patrick the wine grower is transformed into biologist because the wine making is a natural phenomenon by definition. The philosophy is to preserve and to improve the specificity of every plot of land so that we find it in the character of every wine.

The work in the cellar during the period of the grape harvests requests a lot of concentration and a diligent presence: it is a tiring period nervously because all the grapes are transformed at the same time but on his own rhythm: the wine grower has to master everything anytime.

During the fermentation, reassemblies and unballastings allow to extract the best; depending on the year, this stage will be more or less long.

It is then time to separate the juice from the fruit: we collect at first the “vin de coule”, then the “vin de presse” thanks to a wooden vertical press in order not to ill-treat the marc and to obtain a “vin de presse” high quality which will really brings something to the wine.

The wine is resting, it settles, we wait that occurs the malo-lactic fermentation, the secondary fermentation which transforms malic acids into lactic acids, after which the wine will stabilize. We can thus draw it off by taking away the dregs which settled in bottom of vat.

The wine is made; but a major stage remains to cross for the wine grower: the assembly. Indeed, Hillsides of Languedoc is a wine of assembly. By tasting and with the help of our oenologist, in accordance with decrees and regulations, we are going to decide on mixtures to be made to obtain our finished product, ready to market, to bottle.