  Red
Wine: in order to obtain fruity, more supple, less aggressive wines,
carbonic maceration is used for most of the carignan grapes. Other grape
varieties are vinified in the traditional way, either with or without
stalks. Fermentation times varies from 5 to 6 days for those wines which
will be drunk young (3 to 5 years) to 20/25 days for those wines which
will be matured in oak casks. The latter may be laid down for 6 to 12
years depending on the vintage.
 Rose
Wine: Direct pressing of the grapes to obtain fresh, fruity rosé wines.
Pellicular maceration is being increasingly used by Faugeres wine-makers
to obtain maximum aromatic strength.
 More
and more Faugeres reds are being matured in oak casks which las resulted
in the production of some very high quality wines.
Once
bottled, these Faugeres reds can be kept for 6 to 12 years depending on
the vintage.
Those
who like more supple wines will prefer a traditonally-made product, to
be drunk in the 5 years following harvest.
With
a few exceptions, rosé wines should be drunk within a year of bottling
in order to preserve their fresh, fruity character. However many of the
rosés remain excellent for two or more years.
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VINIFICATION
AND MATURATION