| Our
hostess, Delphine Moussay-Derouet of GAM Audy |
The 'colombier' that is at the edge of
the property |
All equipment has to be scrupulously
cleaned. Here, a conveyor belt... |
...that transported the skins and
pips (solid matter) from the 'cuve' to the press |
Some of the old vines are marked
with green plastic. Since grape varieties were previously mixed when
planting this is to know what kind it is. |
| This is used to do manual 'pigeage':
submerging the "cap" of grape skins that floats to the surface during
fermentation. The tool is pushed down repeatedly from the top of the vat |
Cooling/heating coil inside the vat |
From the cuverie you have a nice
view over the village of Saint Emilion |
Clearly marked which barrel contains
what |
The wood ageing cellar. Rather
unusual with 'balconies' |
En français
