:::::::::: ZOOM: THE RESTING TIME ::::::::::

once the fermentation is done, this is now the maturation or resting. This phase consists in put the wine to rest, by avoiding a contact with the air. During this period, 20% of yeasts, called the lees, are kept to from a carpet which alights at the bottom of the vat. Those yeast are giving the wine smooth and fat.

The wine can be kept in the inox vat or in oak barrels depending on the color produced.