Expertise & Craftsmanship

The quality of the wine largely depends on the quality of the grape. In collaboration with our winemaker partners, Kurubis ensures the perfect ripeness of its harvest. The harvest usually takes place in August. It is done in crates. to ensure toensure the integrity of the grapes upon arrival at the winery and thus limit the extraction of plant material into the must. The bunches thatarrive intact bunches go through a tri systématique, puis l’égrappage où la rafle est retiréeAfter a light crushing, the grapes are immediately cooled and inerted to prevent... theoxidation processes that would lead to an irreversible loss of aromas and structure. The The must, a mixture of juice, skins, and seeds, intended for red winemaking, goes directly into temperature-controlled stainless steel or oval fermentation tanks. The must intended for white or rosé winemaking passes through our pneumatic presses, where it macerates at low temperature, then is carefully drained initially, and pressed at low pressure to extract all its expression.

The juice obtained is then transferred to the fermentation tanks. After a long alcoholic fermentation at a controlled temperature to express its full aromatic potential and finesse, the resulting wine is racked. Whether red, white, or rosé, Kurubis takes particular care in separating the press wines from the free-run wines, as they have different profiles. The wine then undergoes aging in stainless steel tanks on fine lees or in oak barrels, with regular bâtonnage. During this period, the wine develops, magnifies, stabilizes, and refines. Red wines are aged longer to soften their tannins. Finally, the blends are made.
This operation is very important because it is at this moment that the characteristics of the vintage and the grape varieties come together for the creation of our various cuvées.
The final step is bottling.