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12 September 2025
During semi-carbonic maceration, the whole bunches and grape juice ferment.
To aerate the must and gently extract colour, aromas and tannins, pumping over is carried out. The juice at the bottom of the vat is pumped up and poured over the cap at the top of the vat.
This process lasts 5 to 7 days for our Beaujolais wines and 7 to 10 days for our Crus.
