| Vinification |
The grapes are immediately destemmed and carefully passed through a pneumatic membrane press ("soft press") to extract only the liquid part while avoiding plant components or less valuable components. The stainless steel line transports the newly produced must "by gravity," without the use of mechanical pumps, into oak vats of 20hl, where fermentation is managed at controlled temperatures. Nitrogen protects the line, preventing oxidation and reducing the need for sulphites. |
| Ageing |
In oak barrels of 20hl for 6-8 months. |
| Pairing |
First courses centred on fish or vegetables; second courses that are more elaborate and flavorful, whether centred on fish or white meat, or even grilled dishes. As an aperitif, it pairs well with medium-aged cheeses. |