The path that leads the vine to the glass of wine is long... 10 months of work in the vineyards, from the pruning to the harvest, followed by the wine production process, which takes up to four months for the rosés and eighteen months for the reds. Wine is a patient affair! Find out about our work...
After the grape harvesting carried out entirely by hand for the white and rosé wines, the grapes are delicately crushed in order to slowly extract the best juices. We leave them in the vats where the yeast will slowly work on metamorphosing the natural sugars in the alcohol without losing any of the aroma.
For the reds, we leave the grapes to macerate in vats for twenty days during which we pump over in order to stimulate the skin-pips/juice mixing. It is at this moment that the juices gain their colour until they obtain wonderful red tints and the alcoholic fermentation takes place. Then the juices are extracted and some are put into oak vats and others into inox vats. The malolactic fermentation begins and the wine starts to develop its style and character.
Blending From November onwards, the blend tasting starts. All the samples are tasted over the course of several weeks to refine the base of our wines. For every millésime we are looking for a balance between the finesse, the power of the tannins and the fruit. The wines are blended starting from December for the rosés and in January for the whites and the reds.
Subsequently the maturing follows on, which is done in barrels for some of the red and white wines and for the other wines in inox vats.
All the Irouleguy Wine Cellar wines are bottled on the premises of the cooperative. This is a particularly important stage for us, as it is crucial to guarantee the best conservation for our wines.
The wines from the Cellar are the fruit of the work and the values from which the wine growers and the members of the cooperative personally identify themselves.
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