What are the winemaking methods used by Emmanuel Rouget?
The estate practices 100% destemmed harvesting, in the pure tradition inherited from Henri Jayer. Fermentations are slow and preceded by a cold pre-fermentation maceration, a technique developed by Jayer himself. For about fifteen years, the ageing has been longer, carried out on lees and without racking. The wines are fermented in concrete tanks before being aged in barrels for often more than 20 months prior to bottling. This minimalist approach aims above all to reveal the pure expression of the terroir, without artifice.
