Allen Meadows writes: "The Tremblay family was one of the earliest to adopt machine picking in 1983 and it now practices lutte raisonné and confusion sexuelle in the vineyards. Once the fruit is harvested, it is pressed, allowed to settle for 12 hours and no enzymes are used to help clarify the must. Selected yeasts are added and the alcoholic and malolactic fermentations occur in stainless. However, once the malos are complete, a certain percentage of the wines are racked into barrel; this averages from 10 to 15% for most, though not all, of the 1ers and 30 to 40% for the grands crus. The élevage period lasts from 9 to 12 months, after which the wines are fined, cold stabilized and bottled. Interestingly, the wines are then held for 3 to 6 months so that any bottle sickness from the mise can dissipate."
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