Wine making

Martine Tixier deals with all aspects of the vineyards and the wine making process as well as the bottling, packaging and preparation of orders.

The Wine making is carried out in the wine storehouses of the Tixier winery. The Chablis 1st Cru Montmains is hand-picked. The other vineyards are harvested mechanically.

Fermentation begins a few days after harvest. It is followed by density and temperature analyses carried out morning and evening.

Then come the malolactic fermentation process. The acidity of the wine decreases by transformation of malic acid into lactic acid. The process lasts approximately 8 months at a constant temperature of 15°C.

The various vintages are stored in stainless steel tanks and oak barrels. They will remain there until June when wines are cooled, filtered, bottled.

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