| Vinification |
Slow pressing; fermentation and aging in tanks of "eggs" for 16 months. This vertical ovoid tank benefits from the micro-oxygenation inherent in the porosity of the concrete based on gravel, sand and non-chlorinated water. In this giant egg the lees are lifted permanently by an internal current called the Brownian motion. No yeast, no chaptalization or no oenological additive. |