Vinification Wine making is a natural process that requires little human intervention, and therefore they are very cautious with our processes to keep it all natural (Pennautier is certified HEV 3 as High Environmental Value).
Fermentation comes into play after a couple of days of low temp maceration where musts are kept at a temperature of 2 to 5° Celsius. Fermentation is started when temps reach 15-16°C with selected cultured yeasts to ensure consistency and predict the end result. During this process, temps are kept below 20°C for the reds, and below 16°C for the whites and rosés.
Once fermentation is complete, clarification begins. This is done by using natural clay (Bentonite), cold and gravity. We don’t use any chemicals or clarification proteins (from eggs or milk), so basically, the Bastion wines are vegan suitable.