VEYRALT

Maturity, acidity and fruit condition help guide picking decisions. Sorting removes unwanted material before fermentation begins.

Yeast transforms grape sugars into alcohol, releasing carbon dioxide and heat. Monitoring temperature, sugar depletion and yeast health helps a winemaker follow that transformation. Native and selected yeast approaches are both used in winemaking.

Red wine gains much of its color from grape skins. Skin and seed tannins contribute to texture and structure. As fermentation releases carbon dioxide, skins rise to form a cap.

Punchdowns and pumpovers are ways to wet that cap, mix the fermenting wine and manage extraction and heat. Pressing then separates wine from the skins; timing and pressure are winemaking decisions.

Malolactic fermentation is a separate bacterial transformation: malic acid becomes lactic acid, changing the wine’s acidity. It may take place during or after alcoholic fermentation.

Its timing and management vary. This explains a common red winemaking practice without assigning a specific protocol to VEYRALT.

VEYRALT’s confirmed aging specification is 100% new Darnajou French oak. Darnajou’s cooperage begins with French oak selection and natural open-air seasoning. Heat and water shape the staves; toasting is part of the barrel’s construction.

During barrel aging, oak compounds and gradual oxygen exposure influence a wine’s evolution. Evaporation also creates headspace, which cellar teams manage through monitoring and topping.