The sumptuous terroir of Limoux allows the potential of elegant Ballerina grape varieties. Once the optimum stage of maturity is reached, the Berry picking is carried out at dawn in order to preserve freshness and finesse of the berries. As soon as they arrive in the cellar, the Chardonnay and the Chenin are delicately pressed so as to preserve only the highest quality juices and the Pinot Noir is vinified separately. The musts are then transferred into vats thermo-regulated stainless steel tanks for cold settling. Alcoholic fermentation spreads over around ten days between 16 and 18°C allowing to carry out the assembly of the three grape varieties. Once the malolactic fermentation Once completed, the wines are bottled for aging on slats for 36 months. Before disgorging, several weeks of stirring are carried out. Ballerina will then enchant your palate.