The fermenting rooms

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The fermenting room is where the wine producing vats are set up and it is used from September to late March.
At Bizard the fermenting room for Red Wines is completely separate from the room used for White Wines and Rosé Wines. The three fermenting rooms have a capacity over 800 hectolitres. They are air conditioned, the vats are all made of stainless steel; they are heat-regulated which makes the alcoholic fermentation (transformation of the sugar into alcohol) and the malolactic fermentation work easier, thanks to which the wine will lose its acidity and the vins de garde (wines with the potential to improve with age) will be stabilised.
Once the wines have been made, they will be stored for aging in concrete vats treated with an epoxy resin or in oak barrels.

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