in cellar

To preserve and express all the quality of the grapes and the authenticity of the terroirs revealed by the work of the vine, another cycle begins in the cellar. At Domaine Robert Roth, wineries are made on a plot scale to preserve the personality of the various places. The most remarkable will continue their solo journey until bottling to preserve their typicality and create wines from Lieux-Dit, the others will gain to be mixed and assembled to create the wines of the range Les Terres de Grès.

Wine: an ecosystem

Alcoholic fermentations are spontaneous, made by the variety of yeasts naturally present on the grapes and in the cellar, where each cuvée is an ecosystem in itself and whose fermentation can spread over a few weeks to several months. Malolactic fermentation, or « second fermentation » It is also naturally made on most wines, in any case never provoked or stopped. After a tumult of fermentations follows a long and peaceful period of breeding on lees of a year, up to two full years for some cuvées. These lees, a real matrix both organic and mineral, will consolidate the wines and highlight the characteristics of the different terroirs (acidity, length, texture...). Finally, extraction and filtration are carried out only in the last few days before bottling to allow the wines time to build themselves fully in their wooden or steel cradles.