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White and Rosé wines: All of our white grapes are picked at night in order to avoid oxidation and the heat of the day. They are then transported very quickly with the help of baskets, weighed, and emptied into a stainless steel hopper and cleaned with the help of a stemmer. The harvest is then taken to a pneumatic wine-press (maximum pressure during pressing 2kg), the pressed grape juice then drains into a basin.
All of our white and rosé wines are vinified at low temperatures between 13°C and 18°C to keep all the flavor. Once alcoholic fermentation is finished the wines are removed from their lees to be stored in a vat. The Chardonnays mature in vats with their lees until December. Red wines:
The temperature level is controlled by thermal heat exchangers. Our red wines are vinified between 25°C and 28°C. Various operations take place to extract the color and the tannins (pumping over, lightening and turbo-punching of the cap). The period during which the wine macerates with the grapes can last from 15 days to 1 month depending on the quality of wine that is desired. Vat ullage takes place when the wines are tasted. The wine is separated from the Marcs and is sent to the wine–presses. The pressed wines that result are separated from the ulled wines, though they may be blended later after tasting. • For any technical contact: c.almeras@domainedesdeuxruisseaux.com |
The
wines made in our cellars are mainly made from Cabernet Sauvignon,
Syrah, Merlot and Grenache vines for red and rosé
wines, and Chardonnay and Sauvignon vines for white wines. 
This
juice is directed towards a heat exchanger to be cooled to 5°C.
After 48 hours of decanting the clear juices are separated by pumping
out the must deposits and the chosen yeasts are added. 
The
red grapes are picked during the day, then transported to the cellar
and emptied into a stainless steel tub. The grapes are stemmed,
dressed with 5 grams of SO2 copper sulfate then sent to a fermentation
vat once the chosen yeast has been added.