Grapes at Palayson are planted high-density and then go through a green harvest to control yield. They are then meticulously hand-picked in full bunches, preventing oxidation en route to the vintification cave.
After destemming, the red wine grapes gently moved with conveyor systems into thermo-controlled stainless-steel tanks. Approximately 10% of the must (juice) is then drained off to concentrate the remaining balance.
The grapes are then fermented at temperatures up to 28/29 degrees Celsius and pumped over (remontage) twice a day for maximum extraction of the flavors and aromas. The fermented grapes are pressed pneumatically and the wine then goes through malactic fermentation.
Finally, the finished wine is transferred to new, French Allier oak barrels to mature for approximately 2 years.