Dom De Fontbonau Cotes Du Rhone 6 / Case

From the reception of the grapes till their barrel aging we favour a traditional winemaking during which grapes and then juice is treated with the mildest manner possible depending on their maturity their potential (tannins’ quality colours and aromas concentration). Also we limit as much as possible any berries moves: all our equipment for reception of the harvest for de-stemming and for pressing is movable. The wine is then drained into barrels by gravity. We wish for extracting a beautiful substance by respecting the crop. In this perspective we can possibly proceed with a small cold pre-fermentation maceration to extract noble colours and aromas. During the fermentation and maceration we alternate between pump-over and soft manual punching down of the cap. The frequency and duration of these measures as well as the choice of either of these techniques will always be determined according to the evolution of the quality of the musts perceived by our daily tastings. We seek