Description

Harvest: Selection of the best plot of the year, harvesting in the cool, early morning
Maceration: Pre-fermentation cold maceration of 24 to 48 hours
Fermentation: Alcoholic fermentation in thermo-regulated stainless steel vats at around 26°C then a gentle vatting for 3 weeks at 30°C. Running off and pressing, separation of the press and free-run juice. Ageing: Malolactic fermentation and ageing in oak barrels for 12 months (50% new, 50% once-used). Bottling then ageing in our cellars for at least 18 more months