After the slow maturation of the grapes, the harvest date is determined by tasting the berries, chosen for the optimum expression of the terroir and the quality of the tannins. The harvest is done manually, in small boxes of less than 12 kg in order to avoid any crushing of the grapes, a sorting is done by chiseling. Each parcel is vatted in less than an hour after harvest, by gravity, respecting the integrity of the berries. Each vineyard is vinified separately, three plots, three vats...
After a cold pre-fermentation to extract the maximum of fruit, the fermentation starts slowly, naturally, without the addition of selected yeasts; the work of extraction begins then, with softness (delestages, pumping over, soft pigeage), the phenomena of diffusion are privileged. The maceration lasts between 3 and 5 weeks depending on the vintage, the decuvage is determined by tasting. Since 2013, we have reintroduced whole bunch vinification for Syrah and Serine to reinforce the complexity, the intensity of the fruit and the freshness.
Maturing is a revelator, an amplifier, the wine rises, it grows. Ad Fines' wines are aged in new Burgundy barrels, of one or two wines for the Serines and the Cabernet Sauvignon, less recent for the Syrah, for a period of 12 to 18 months. After blending, the magical moment when the soul of each vintage is revealed, the wines are aged in vats for another 5 months before bottling, so that the harmony is perfect.
