| Vinification |
The grapes are taken in small tubs to the presses, which are filled by gravity, without any pumping or other mechanical intervention. After pressing, the must is decanted for a few hours, then fermented in temperature-controlled barrels or vats between 18 and 24°C. |
| Ageing |
The wine is racked just once, before natural clarification during the winter. The following spring, the wine is lightly filtered just before bottling, and the bottles are then aged in the company's cellars before being put on the market. The whole production of this wine is closed with DIAM, the cork without the risk of cork taint. |