Description
The white varieties are vinified by fermenting the must after pressing, in its liquid phase; for the red varieties, the must is macerated in contact with the skins. Fortification halts the action of the yeast before it has converted all the sugar into alcohol. This is how Rivesaltes wines retain part of the natural sweetness contained in the fruit. The wines are matured in wooden casks which they can carry on maturing gently for over fifty years.