Description

The grapes harvested manually undergo a rigorous qualitative sorting. They are completely destemmed and refrigerated at 14°C for cold pre-fermentation maceration to extract maximum fruit and color. The grapes are vinified in self-pickling stainless steel vats with temperature regulation. Pigeage is done gently for a noble extraction. The vinification is preferably done by ‘double grape variety’. On our terroirs, we thus obtain a much greater aromatic richness than during vinification by separate grape varieties. Depending on the typicality of the wine, the vatting period is 20 to 26 days.