Carbonic maceration
A method well experimented on the estate, carbonic maceration requires keeping the bunches intact. “The harvest is manual. The grapes are placed in small wagons to limit the crushing of the berries. The bunches are then placed directly in the vat. “The vat is saturated with CO2, and the bunches of grapes macerate for a fortnight or so. Enzymes turns the sugar into alcohol within every grape berries. The bunches are then pressed. Bernard Rehs (photo below), the family’s oenologist for 25 years, explains: “There are still sugars in the must, so we quickly start the fermentation by sowing with a selected yeast. We prefer to prevent the risk of deviation. It’s more random if we let the fermentation start spontaneously. “The method ensures a different aromatic expression and a gentler extraction of the tannins. “We thus benefit from a wide range of aromas for our blends. “To carry out this technique, the cellar must be organised to allow access to the top of the vats to deposit the bunches of grapes!
The Orangerie de Luc is a perfect example of Syrah maceration, an explosion of fruit.
The Fabre family was elected best winemaker 2020 by the Hachette guide thanks to this wine.
