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Vinification As in the Rhône valley, Pierre Gaillard sees vinification as the medium for expressing the best of his terroirs. With this in mind, he vinifies each parcel separately, with low yields, in order subtly to reveal the personality of each one.
His wine-making methods favour the most elegant expression of the strength of the terroirs by seeking the best balance among alcohol, acidity and mellowness. Pierre Gaillard affirms each year that he prefers the clean aroma of the fruit, delicately extracted by cold maceration for the red wines and by pellicular macerations for the whites.
The wines come into contact with oak barrels very early in the maturing process – at the time of alcoholic fermentation for the whites, before the malolatic fermentation for the reds.
While he believes that the cask gives a new aromatic complexity, Pierre Gaillard nevertheless seeks a harmonious blend of the aromas of the wood with those of the wine. The adjustment of the number of new barrels in relation to the cuvées and the harvests increases the delicacy of this blend.
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