The vintage of La Vieille Ferme Rouge (Red) is exceptional, both in terms of quality and quantity, thanks to idyllic weather conditions that protected vineyards from climatic accidents throughout the whole year.
The process of La Vieille Ferme Rouge is adapted to suit each wine, grape variety and producer. Nearly all the grapes are lightly crushed and fermented in cement vats of 150 and 300 hectolitres. The fermentation is classic and extended. The wine is kept in both vats and large oak barrels for ten months, then bottled in July.